Cod Fillet with Peppers, Tequila Onions and Chili Salsa
- For the chili salsa
- 1 Tbsp Tomato paste
- 1 Tbsp Ketchup
- 4 red chili peppers
- ½ tsp black peppercorns
- 1 Tbsp olive oil
- 1 shallot
- 1 Tbsp brown sugar
- For tequila onions
- 150 grams shallots (or small onions, such as pearl onions)
- 1 Tbsp grapeseed oil
- 4 centiliters Tequila
For the chili salsa: Rinse chilies and chop finely. Peel shallot and chop finely. In a saucepan, fry shallot in olive oil, add sugar and tomato paste and deglaze everything with ketchup and 2 -3 tablespoons water. Add chilis and simmer for 2-3 minutes. Then crush and add peppercorns. Season the salsa with salt and allow to cool.
For tequila onions: Peel onions and blanch for 3 minutes in boiling water, then remove and drain. Cut onions in half depending on the size or cut into slices.
For the cod: Rinse and trim red bell peppers and cut into wide strips. In a pan with 1 tablespoon hot safflower oil fry peppers, sprinkle with salt and sugar and deglaze with the vegetable stock. Remove from the heat and repeatedly baste pepper strips with cooking liquid. Sprinkle fish with lime juice, season with salt and fry in hot safflower oil until inside is slightly cooked. Serve with the pepper strips on warmed plates and top each with 1/2 teaspoon salsa.
Heat onions in hot grapeseed oil in a pan until they are warm and season with salt. Pour tequila over and ignite immediately to flambé the onions. Burn down the alcohol, then serve onions next to the fish.