A Flavoursome Recipe from the Game-Changing Life Kitchen
A truly revolutionary cookbook set to transform the dining experiences of cancer sufferers, Ryan Riley’s inspiring recipe guide contains dishes specifically geared to those whose taste-buds have been dulled by chemotherapy and other medical treatments. Incorporating cutting edge medical science and highly nuanced work around texture and the senses, The Life Kitchen is a remarkable achievement of enlightened gastronomy. In this recipe, Ryan shows us how to prepare a mouth-watering Parmesan cod with salt and vinegar cucumber.
Parmesan cod with salt & vinegar cucumber
Think of British fish and chips with lashings of vinegar (with its acidic tang and sweetness), then turn up the flavour a few notches and you get this dish. Salt and vinegar cucumber is refreshing for your palate and the parmesan-crusted cod brings plenty of umami. Serve this with some crushed new potatoes.
150g parmesan, grated
2 tsp smoked paprika
1 small handful of thyme, leaves picked
a pinch of salt
a pinch of black pepper
4 small cod loins (about 140g each)
2 eggs, lightly beaten
good-quality olive oil, to serve
FOR THE SALT & VINEGAR CUCUMBER
1 cucumber, sliced into ribbons
a large pinch of salt
150ml malt vinegar
Heat the oven to 180°C. Line a baking tray with baking paper.
Start the salt and vinegar cucumber. Place the cucumber ribbons in a bowl and sprinkle liberally with the salt, making sure all of the cucumber is salted – don’t worry, you’re going to wash off most of the salt later. Set aside. To make the cod, in a bowl first mix the parmesan, paprika and thyme leaves with the pinches of salt and pepper. One by one, place the cod loins into the beaten eggs and coat well. The roll each egg-coated loin in the parmesan mixture until coated and place on the lined baking tray. Bake for about 8-10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If you like, give the loins a final minute under a hot grill to get the parmesan coating really crispy.
While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and give them a good mix. Leave to lightly pickle until the cod is cooked.
Serve each cod loin with a generous portion of the salt and vinegar cucumber and drizzled with good-quality olive oil.
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