You'll Struggle to Convince Guests You Made This Entree in 20 Minutes

Updated 06/26/18
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When I was a teenager, I frequently pictured what "adulting" would look like. And most times, I would envision hosting intimate soirees, featuring a decadent menu. Then I learnt, that in order for this to become a reality, I actually need cooking skills—however, I am an expert at instant ramen. 

In Australia, I feel like it's safe to make the general statement that we love good food (and wine, of course) and with shows like MasterChef already hitting season 10, it's proof that we can't get enough. Looking to impress guests at your next dinner party? Former contestant Ben Ungermann shares an easy recipe to whip up in less than 30 minutes, and I must say,  it looks more like a piece of art. 

Below, Ungermann shares his poached cod recipe, incorporating a surprising ingredient: Bitters. “Bitters is a versatile ingredient to me because it is one of those flavour profiles that isn't utilised to help balance a dish. It isn't something that everyone will reach for to help balance out a dish like umami or salty or sweet. It has an incredible potential to be the new umami once people are more comfortable with using it.” Read on to learn the recipe. 

Angostura Marinated Poached Cod, with Fennel and Orange Segments

Ingredients

Ingredients

Vinaigrette

1 tsp Angostura aromatic bitters

2 tbsp olive oil

Pinch of salt and pepper

1 tbsp white wine vinegar

Pinch of salt and pepper

Fennel and Orange Salad

Orange segments from 1 orange

1 handful shaved fennel

1 small handful of bean sprouts

Orange segments from 1 orange

Angostura Poached Cod

150g cod

1 tbsp Angostura aromatic bitters

100 gm of unsalted butter

Supplied

Method

Vinaigrette 

  • Combine all ingredients in a small bowl.
  • Whisk together and set aside for serving.

Fennel and Orange Salad

  • With a mandolin, shave the fennel into thin strips.
  • Take an orange, remove the skin.
  • Cut the oranges into segments.
  • Then vertically cut down the segments to make small triangles.
  • Toss through bean sprouts and set aside.

Angostura Poached Cod

  • Cut fish fillet into 4cm-6cm pieces.
  • Place fish in foil along with butter broken into small pieces, Angostura aromatic bitters, orange zest and seasoning.
  • Tightly wrap and place in oven at 120 degrees Celsius until steamed.
  • Check fish every 10 minutes until cooked through.

COOKING ESSENTIALS:

Progressive PL8 Mandoline $99
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Bloomingville Emily Serving Bowl $71 $36
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Wüsthof Classic Ikon Fillet Knife $143
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