Preparation time: ~30 mins
Calories: ~390 per serving
Hi everyone – please forgive my tardiness in updating – as you may know, I’ve had family over, and indeed still do. I thought I had things well under control but it would appear that I was caught rather off-guard and didn’t really have my “ducks in a row”, so to speak. Normal programming will hopefully resume by the weekend, but I don’t like to suddenly let my site “go dark”, so in the meantime I thought I should try and get this recipe out as it’s something which worked out rather well. and is well worth a try. The photography was still done on my old camera before you wonder :).
I have Eva from KitchenInspirations to thank for the inspiration for part of this dish. Way back last year, when I first started following her blog, one of the initial recipes I encountered on her site was for a fantastic alternative to mashed potato – mashed cauliflower and celeriac! I have to admit – I’m not a fan of cauliflower. I’m sure I’ve spewed a vitriolic diatribe against the revolting vegetable at some point in the past on this blog – it’s one of those things which just tastes funky. It’s ok in a soup, piccalilli, curry or pie, but on its own, as the “star” of a dish? Well… “no thank you”. (I should mention here that I adore it raw for some reason – it’s delicious!).
That said – I like to try everything at least once and a cauliflower mash has been on my “to-try list” ever since I saw Eva’s post. I gotta say – it was delicious – I was so impressed. The puréed cauliflower was rich, creamy and my wife even thought I’d added cheese to it! Not only this, but cauliflower has about a quarter the calories of potatoes which makes this a darn healthy mash (well, ok – it would have been until I piled in the butter!).
The bacon wrapped cod on top was delicious. Cod is nice, but let’s face it – it’s a white fish. It can be quite bland, so the bacon added a wonderful saltiness to the flavour, as well as making sure the fish didn’t get over-cooked. One recommendation – if you decide to give this a try, serve up some extra veg as well. Some chopped tomatoes maybe, or asparagus – something to bring a bit of variation and colour to the dish.
I’ll be back on the weekend I hope – have a good day everyone!
Bacon-wrapped Cod with Cauliflower Purée
- ~2-3 Cod Fillets
- Half a head of Cauliflower
- ~6 rashers of Bacon
- 100ml of Milk
- 25g Butter
- 3tbsps Sunflower Oil
- Salt and Pepper
- Chopped Spring Onions to garnish
You’ll also need
- An Immersion Blender
- Start off by breaking the cauliflower into large florets. Bring a large pan of salted water to the boil and cook the cauliflower until it’s soft. While the cauliflower is cooking, cut the cod fillets into pieces, roughly the same length as a bacon rasher is wide. I cut the fillets in half lengthways and stacked two pieces on top of each other to get a more solid parcel. Wrap the cod in the bacon and then set aside.
- Once the cauliflower is ready, drain well before puréeing using an immersion blender. Add in the milk to loosen the mixture and stir well. Blend until smooth and then add in the butter, heating through until melted. Stir in freshly ground salt and pepper to taste.
- Heat the sunflower oil in a large frying pan before dropping in the bacon parcels. Fry for a few minutes on each side, turning regularly to ensure even cooking. Heat through the cauliflower purée again before serving out. Garnish with some chopped spring onions and, ideally, some other vegetable and enjoy!