COD is yet another best seller in the Restaurant, such a lovely chunky, meaty fish, yet so light when cooked. I have had this recipe on the menu through the years, so many tastes and textures in this one that it cant go wrong .
FILLET OF COD, SPINACH, BROADBEANS AND BABY LEEKS
Serves 4
Ingredients:
4 X cod portions
2-3 shallots
100Ml olive oil
150ml white wine
50Ml double cream
1 Pkt spinach
150g butter
1 Small pkt broadbeans
1 Bunch baby leaks
Sunblushed tomatoes
30G butter
Method
Pick and wash spinach. Pink broadbeans out of skin then look in boiling salted water, refresh in iced salted water, drain then pop them out of the skins. Cut baby leeks into even sized batons. Cook in boiling water for a few minutes, drain. Peel and slice shallots thickly, take 50g of the butter, put in a pot add shallots, fry no colour add white wine reduce until sticky, then add cream, bring to the boil then add butter whisking all the time until smooth. Season then pass through a fine sieve, keep warm. Cut the sunblushed tomatoes into even sized pieces. Season the cod portions on both sides. Put into a hot frying pain with a little oil. Once you have a nice golden colour, turn over do the same then back on to presentation side, place in the oven until cooked, roughly 4-5 minutes. Fry spinach in a little butter, drain put in the middle of the plate, heat up leeks and broadbeans in salted water, drain and add a little butter, season. Put cod on top of spinach pile, broadbeans, baby leeks around a few sunblushed tomatoes. Place sauce around.
Brian Maule at Chardon d’Or Restaurant, 176 West Regent St. Glasgow, G2 4RL Telephone 0141 248 3801 email: info@ brianmaule.com website: www.brianmaule.com
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