Cod fillet on pumpkin cream

Oven-confit cod fillet, finished skin-side down in the pan and served on a pumpkin cream – a refined and perfectly balanced recipe that enhances the delicate flavour of the fish and the seasonal sweetness of pumpkin.

Ingredients for 4 servings

For the cod:

• Desalted cod (centre-cut fillet, skin on) – 800 g (4 x 200 g fillets)
• Sunflower seed oil – approx. 1.5 L (enough to completely cover the fillets in the baking dish)
• Herbs and spices: 2 sprigs rosemary, 2 sprigs thyme, 1 sprig marjoram, ½ tsp dried oregano, 4 fresh basil leaves, ½ tsp black peppercorns, 3 juniper berries, 1 shallot, halved, and 2 garlic cloves, lightly crushed

For the pumpkin cream:

• Delica pumpkin (peeled and trimmed) – 800 g
• Potatoes – 200 g
• Extra virgin olive oil – 3 tbsp
• Parsley stalks – 1 small bunch
• Garlic – 1 clove
• Vegetable stock – approx. 500 ml
• Salt and freshly ground black pepper – to taste

For finishing:

• Extra virgin olive oil – as needed
• Pumpkin seed oil – as needed (optional, but recommended)
• Fresh herbs (the same ones used to cook the cod) – for garnish

Method

Cooking the cod in oil:

1. Preheat the oven to 60°C (static setting; use a probe or oven thermometer if possible).
2. Place the cod fillets in a deep baking dish.
3. Add all the herbs and spices, then pour in enough sunflower seed oil to completely cover the fish.
4. Cover the dish loosely with aluminium foil or oven-safe cling film.
5. Cook at 60°C for about 1 hour. The internal temperature of the cod should not exceed 50–55°C.
6. Leave the fish to cool in the oil, which will help keep it moist and glossy.

Pumpkin cream:

1. Peel the pumpkin and cut it into evenly sized cubes; peel and dice the potatoes.
2. Heat the extra virgin olive oil in a saucepan with the parsley stalks and the crushed garlic clove.
3. Once the garlic is lightly golden, remove it together with the parsley stalks.
4. Add the pumpkin and potatoes and sauté until they begin to caramelise slightly.
5. Pour in the vegetable stock, season with salt and pepper, and cook for about 20–25 minutes, until the vegetables are tender.
6. Blend with a hand blender until smooth.
7. Pass the cream through a fine sieve for an extra silky, glossy texture.

Searing and plating:

1. Carefully remove the cod fillets from the oil and pat them dry with kitchen paper.
2. Heat a non-stick frying pan over high heat without adding any fat, then sear the fillets skin-side down for 2–3 minutes until the skin is crisp.
3. Spread a generous spoonful of the warm pumpkin cream onto each plate.
4. Place a cod fillet on top, with the crispy skin facing upwards.
5. Finish with a drizzle of extra virgin olive oil, a few drops of pumpkin seed oil and some fresh herbs for garnish.

Try making this delicious recipe yourself!