My Mum on a Friday used to always make Yellow Fish (smoked cod or haddock) with mashed potatoes and peas. Now I’m low carb the mash and peas are out so I’ve updated it a bit.
SMOKED COD LOIN WITH SAFFRON CAULIFLOWER RICE TOPPED WITH A POACHED EGG
2 smoked cod loin steaks (yellow fish as I called it when I was a child)
Saffron Cauliflower Rice see recipe below.
Prepare cauliflower for rice up to microwave stage
Steam the cod for 8-10 minutes then remove from heat
Put eggs in to poach, you want the yolks runny
Finish cauliflower rice
Place a serving of rice on plate, place fish on top and the egg on top of the fish so when you cut into the egg the yolk becomes your sauce.
NOTE: you could also use smoked haddock for this.
SAFFRON CAULIFLOWER RICE
1 large pinch saffron threads
2 tablespoons coconut milk *
1 medium head of cauliflower, about 1 ¾ – 2 pounds
1 tablespoon extra-virgin olive oil
¾ cup sweet onion such as Vidalia, diced fine
½ teaspoon kosher salt
¼ teaspoon white pepper
Crush saffron threads in to break them up. Or chop into fine pieces.
Heat coconut milk in microwave in a small bowl until hot.
Scrape the crushed saffron into the coconut milk, making sure you get every bit.
Let steep while you prepare the rest of the dish.
Core the cauliflower and cut into florets.
Place in food processor and pulse until the pieces are rice sized.
Pour out into a bowl and Microwave cauliflower with 1-2 tbsp water for 1-2 minutes then strain if necessary (I do this to soften the cauliflower slightly but if you prefer more of a bite miss out this stage)
In a medium sauté pan or skillet over medium heat, add oil and once hot, add the onion.
Sauté onion for about three minutes or until the pieces become translucent, about 3-4 minutes.
Add the cauliflower and sauté just to heat and brown slightly, about 1-2 minutes.
Add the saffron mixture, stir in, cook for about 4-5 minutes and serve.