INGREDIENTS
- 3/4 cup mango nectar
- 1/2 cup sparkling wine
- 1/4 bunch mint
- 1 tbsp canola oil
- 1/4 tsp xanthan gum
- 4 x 150g pieces of cod
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp fennel
- 2 tsp salt
- 2 thinly sliced jalapenos
- 1 cup of water
- 1 cup of white wine vinegar
- 2 tbsp of sugar
- butter
METHOD
Emulsion:
Blend all ingredients (mango nectar, sparkling wine, mint, 1 tsp salt, canola oil). Then slowly drop in xanthan gum to emulsify and slightly thicken.
Cod:
Mix all spices (coriander, cumin, fennel, 1 tsp salt) and coat each piece of fish.
Top with a piece of butter and roast at 425F for 9 – 11 minutes.
Jalapeno:
Bring water, vinegar and sugar to a boil.
Cool slightly then add jalapenos.
Sit for 8 – 10 minutes then remove.
