• Home
  • Recent Recipes
  • Simon Gault’s BBQ Goat’s Cheese Dates & Simon Gault’s Blue Cod with a Coconut Cream and Herb Sauce
0 0
Simon Gault’s BBQ Goat’s Cheese Dates & Simon Gault’s Blue Cod with a Coconut Cream and Herb Sauce

Share it on your social network:

Or you can just copy and share this url

Ingredients

12 Fresh Medjool dates
125g Chèvre goat’s cheese
6 Rashers streaky bacon
12 Vine leaves
Simon Gault’s Blue Cod with a Coconut Cream and Herb Sauce
1 Red chilli, finely chopped (remove seeds to reduce heat)
Zest and juice of 3 lemons (3 tbsp)
2 tbsp Runny honey
6 Blue cod fillets
12 Cherry tomatoes, halved
1 cup Roughly torn herbs (oregano, mint and Italian parsley)
1 cup Coconut cream
½ Green chilli, finely sliced
1 tbsp Lemon juice, extra
50g Butter, cut into small cubes

Simon Gault’s BBQ Goat’s Cheese Dates & Simon Gault’s Blue Cod with a Coconut Cream and Herb Sauce

  • Medium

Ingredients

  • Simon Gault’s Blue Cod with a Coconut Cream and Herb Sauce

Directions

Share

Steps

1
Done

Simon Says

Jars of vine leaves are readily available in supermarkets. The leaves are in a brine and if you don’t use them all at once they will keep.

2
Done

For the Dates

Fresh dates split and stuffed with goat’s cheese then secured with a strip of bacon are probably familiar as a variation of the old angels on horseback hors d’oeuvre. In this version, we complete the little parcel by wrapping it in a vine leaf. This may not sound too appetising but, when barbecued, they are a real treat. And, because the sweetness of the dates is accented by the bacon, they appeal to the young ones as well.

3
Done

Split the dates and flatten, removing the stem and pip.

Divide the chèvre into 12 portions and roll into balls. Place the balls into the dates and roll them up.

4
Done

Cut the bacon rashers in half and wrap each date in the streaky bacon.

Heat a pan over a medium heat. Cook the bacon-wrapped dates until golden.

Drain the vine leaves, remove the stems, then wrap each date in a leaf.

5
Done

Heat the BBQ, then place the date parcels on the grill and cook for about 7 minutes.

Place on a serving platter or board to pass around while still warm.

6
Done

Blue Cod Steps (Serves 6)

I always get excited when I hear the words ‘blue cod’ — in my view it’s the ultimate fish, with succulent white flakes and a superb texture. However, any fish fillet will work well with this dish. Feel free to adjust the chilli quantity up or down as you wish. We are not really barbequing here, rather poaching in the residual marinade and juice from the tomato halves.

7
Done

Place the red chilli in a small bowl or jar with a lid and add the lemon zest, 3 tablespoons juice, and honey. Mix to combine.

8
Done

Put the fillets in a flat glass dish. Place 4 halves of tomato on top of each of the fillets.

Pour over the marinade and set aside in the fridge for 2 hours.

9
Done

Take six pieces of tinfoil and carefully place a tomato-topped fish fillet on each. Season with salt just before cooking and wrap the tinfoil up to form parcels.

10
Done

Heat the BBQ, place the fish parcels on the grill and cook for 10 minutes.

11
Done

While the fish is on the BBQ, place the herbs, coconut cream, green chilli and 1 tablespoon lemon juice in a small saucepan. Gently warm on the stovetop and whisk in the butter — continue to whisk until the butter is amalgamated. Pour the sauce into a jug and serve alongside the BBQ fish fillets.

12
Done

Extracted from Summer with Simon Gault, published by Penguin Random House NZ, RRP $50.00. Text © Simon Gault, 2019. Photography © Vanessa Lewis, 2019

The Cafe

previous
Original Kiwi Dip Potato Salad
next
Spicy Fish Stew
previous
Original Kiwi Dip Potato Salad
next
Spicy Fish Stew