COD WITH PARSNIP PUREE AND A VER­JUS AND SPRING ONION BUT­TER SAUCE

Belfast Telegraph - Weekend - - NEW YEAR FOOD -

WHAT YOU’LL NEED 440g Nor­we­gian Cod fil­let

2 slices iberico lardo 2tbsp ground onion 2tbsp bor­age leaf 2tbsp chives, fresh 2tsp fen­nel pollen 1tbsp olive oil For the parsnip puree: 300g parsnip 180ml dou­ble cream 100g but­ter For the ver­jus but­ter: 1 cu­cum­ber, flesh scooped into balls us­ing a spoon 6 spring onion 220g but­ter 100ml chicken stock 100ml ver­jus du perig­ord 2tbsp golden sul­tanas Salt and freshly ground black pep­per

METHOD

For the parsnip puree, heat the but­ter in a saucepan and cook the parsnips for one minute on a high heat.

Add the cream, bring the mix­ture to the boil then re­duce the heat and sim­mer for five min­utes or un­til the parsnips are ten­der. Blend the parsnip mix­ture in a blender un­til smooth.

Pass the mix­ture through a fine sieve and into a clean pan, then sea­son to taste with salt and freshly ground black pep­per.

For the ver­jus but­ter, pour the ver­jus and chicken stock into a saucepan and bring to a boil, con­tinue to cook un­til the vol­ume of the liq­uid is re­duced by three-quar­ters.

Re­move the pan from the heat and whisk in the cubed but­ter un­til smooth and glossy. Sea­son to taste with salt and freshly ground black pep­per. Add the sul­tanas, cu­cum­ber and spring onion. Keep warm.

Mean­while for the cod, sea­son the fil­lets with salt and freshly ground black pep­per.

Pour one ta­ble­spoon of olive oil in a hot fry­ing pan, add the sea­soned cod skin-side down and cook for two to three min­utes, or un­til golden-brown. Turn the fish over and re­move the pan from the heat.

Place the fish onto a board or a plate and place a lardo slice on each fil­let and care­fully sprin­kle the fen­nel pollen, ground onions, chives and bor­age on top.

To serve, spoon the parsnip puree in the cen­tre of serv­ing plates and place the dressed cod on top. Fin­ish by pour­ing the sauce around the cod and serve im­me­di­ately. SERVES4

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