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KEY DATES FOR WIMBLEDON 2017

Qualifying begins: 26 June

The Draw: 30 June

Pre-event Press Conferences: 1 & 2 July

Order of Play: 2 July

Championships begin: 3 July

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News
Wednesday, 12 July 2017 12:00 PM BST
Recipes from Wimbledon: Smoked cod
We bring you mouth-watering recipes from head chef Gary Parsons so you can recreate the taste of The Championships at home READ MORE

Smoked cod with pea shoots, mint and Thai dressing

Ingredients:

300g smoked cod
½ red pepper, seeds removed and cut into strips
½ yellow pepper, seeds removed and cut into strips
1 tbsp coriander
12 pieces edible flowers
½ tsp dill
50g pea shoots
50g mangetout
Water
Salt

Dressing:
½ tbsp palm sugar
2 tsp Blue Dragon fish sauce 
Juice of ½ a lime
¼ fresh red chilli, cut in half, deseeded and chopped
1 tsp fresh mint, picked and cut into strips
½ tsp salt
¼ tsp cracked pepper

Cooking time: 30 minutes   Serves: 4

Method:
1. Bring a pan of salted water to the boil, blanch the mangetout for one minute and then put them directly into ice water, so the colour will remain green.
2. Carefully split the mangetout to expose the little peas.

Dressing:
1. Grate the palm sugar, if necessary, add to the fish sauce and the fresh lime juice. Heat to dissolve the sugar. Leave to cool. 
2. Add the mint strips and the finely chopped red chilli to the dressing. 

Assembly:
1. Flake the cod into bite-size pieces and mix with some of the dressing, leave for 10 minutes before plating.
2. Arrange the cod in the middle of the plate, put mangetout and pepper strips on top of the cod, then arrange the herb, pea shoots and flowers on top and around the plate.


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