hayden quinn`s crispy kabeljou

w h a t ' s
c o o k i n g ?
h ay d e n q u i n n ' s c r i s p y k a b e l j o u
Sustainable fishing is close to MasterChef Australia 2011 finalist Hayden Quinn’s heart.
While in SA recently, he whipped up this delicious dish using Woolworths’ kabeljou
Great value
Preparation: 15 minutes
Cooking: 45 minutes
Crisp-skinned
kabeljou with
spiced beetrootand lentil-salad
Simple, tasty and healthy, this is the perfect recipe
for a mid-week meal. The flavour of the fish
is highlighted by an interesting combination
of spices and a delicious, textural salad.
46
For the spiced beetroot-and-lentil salad:
baby beetroot 6
garlic 2 cloves, crushed
cumin seeds 2 t, roasted and ground
salt 1 t
olive oil 3 t
lentils 1 x 400 g can, drained and rinsed
baby spinach 1½ cups
cardamom seeds ½ t, roasted and ground
salt, to taste
parsley ½ cup chopped, plus extra to garnish
red wine vinegar ½ T
extra virgin olive oil 1½ T
1 Grind the cumin, sesame seeds, thyme and
sea salt using a mortar and pestle. Evenly
cover the skin side of each fillet of fish with the
mixture. 2 Heat the olive oil in a large frying
pan over a medium to high heat. Cook two
fillets at a time, skin side down, for 4 minutes or
until the skin is crisp. Turn and cook for a further
4 minutes or until the fish is just cooked in the
centre. Cook the remaining fillets in the same
way. 3 To serve, spoon the salad onto plates
and top with the fish. Place a lemon wedge
on each plate and garnish with the remaining
parsley 4 To make the spiced beetroot-andlentil salad, preheat the oven to 180°C. Place
the beetroot onto a square of tinfoil with the
garlic, salt, cumin and a splash of olive oil. Wrap
up tightly and roast for 45 minutes. Remove
from the oven, allow to cool, then peel and
quarter. Mix the beetroot with the lentils, baby
spinach, cardamom, salt and parsley. Dress with
vinegar and extra virgin olive oil and toss well.
CARB-CONSCIOUS, FAT-CONSCIOUS,
HEALTH-CONSCIOUS, DAIRY-FREE,
WHEAT- AND GLUTEN-FREE
More about Hayden
When Hayden Quinn isn’t surfing or cooking, the MasterChef Australia Season 3 favourite can be found championing
sustainable fishing, even on South African shores. A qualified marine biologist, Hayden says: “I still have a huge passion
for the protection of our oceans and feel that my degree has helped me a lot in understanding the importance of
sustainable seafood and making environmentally sensitive seafood choices.”
“My style of cooking is fun, fresh and vibrant. I like to
share food that tells a story” – Hayden Quinn
photograph GOOD FOOD AND WINE SHOW
Serves 4
Easy
cumin seeds 1 T, roasted
white sesame seeds 1 T, roasted
dried thyme 1½ t
sea salt 1 T
Woolworths farmed kabeljou fillets
4 x 200 g, skin on, scored and bones removed
extra virgin olive oil, for drizzling
lemon wedges, for serving