New twist on a veggie Hash
Cauliflower hash is blank slate awaiting whatever flavoring might come its way-cod and a lightly dressed topping. In this recipe, we chopped the cauliflower, cooked it until it was soft and then chopped it some more to make a rustic, small, chunky texture.
Cod and Cauliflower
Seasoned only with sea salt, the taste is pure and has just a touch of sweet from the cauliflower starting to caramelize as it cooks down. Strong enough to flavor, but not so much that it overpowers the cod. Topped with a tomato-cucumber-dill medley, it had flavor, texture and a burst of color on a cold winter’s night.
Cauliflower after first chop. We mashed it with a small potato masher-enough to leave it with a rough texture. But do as you wish.
- 1 head of cauliflower (frozen may become too mushy, so fresh is better here)
- sea salt
- olive oil
- 1 cup water
- 16oz/450g fresh or frozen cod fillets
- 1 English/European cucumber, quartered and sliced
- 8oz/225g cherry tomatoes, quartered
- 3-4 sprigs of fresh dill, fronds only
Remove outer leaves and tough inner stalk from cauliflower.
Chop into large chunks.
Add sea salt, olive oil, water and cauliflower to pan.
Bring to a simmer. Cook until water is gone, and the cauliflower can be mashed to a rustic, chunky texture with a potato masher.
Cook, scraping the bottom of the skillet so that it does not stick too much, to remove more of the liquid.
Lower the heat and place the cod fillets on top of the cauliflower.
Cover and cook fish through.
While fish is cooking:
Cut cucumbers and tomatoes, toss with EVOO and dill. Set aside.
When fish is cooked, remove from pan to a plate and cover with foil.
Turn heat back up and cook off most of the liquid.
To serve-place a scoop of cauliflower hash on the plate, put a piece of fish on top, garnish with the cucumber/tomato salad.
A warm, crusty French bread, that is ripped into serving size pieces at the table is the perfect thing to mop up all the extra has and drippings.