BBQ Cod Cheek
Food
Main Courses
Dairy-free
Gluten-free
by Claudia Escobar @Justlovefood – Head chef, @Justlovefood, Leith
1 Servings
Ingredients
1 Cod cheek
5 rosemary leaves
1/4 shallot, finely sliced
1 garlic clove or wild, peeled & diced
Talisker whisky
Extra virgin olive oil
Maldon sea salt & mixed freshly ground pepper
Telicherry - pink, black & green
1 lime
1 scallop shell
Method
- Season cod with pepper, salt, squeeze of lime and olive oil - do this 10 minutes before cooking
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Place shell over embers to heat up , add shallots, garlic, rosemary, olive oil, pepper.
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When shallots are see through, add cod cheek, cook for 2 mins, turn, add dash of Talisker, cook alcohol off.
Cook for 1 more min, adjust seasoning and lime.
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It gives you a mixed flavour between a ceviche and a pil pil. Make sure not to over cook, or it will become tough.
You can also use hake cheeks, monkfish or halibut.
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Serve with a side salad and a squeeze of citrus fruit
