Cod has always been one of my favourite fish. It’s a lovely meaty fish, and is so versatile throughout the seasons. This dish, served with winter vegetables, is a perfect evening meal for the dark nights that are upon us.
Fillet of cod, crushed turnip, baby leeks
Serves 4
4 cod portions
1 turnip
50g butter
small jug of vegetable stock
Oil
2 baby leek stems
30g butter
1 pkt spinach
Method
Peel and chop the turnip into cubes. Add to boiling salted water until well cooked. Once cooked, take out and put into a bowl of iced salted water when cold (this retains the seasoning). Drain immediately.
When ready to serve heat up in a little hot water, drain, then add butter to a pan with a little vegetable stock just to moisten the turnip mix. If you would prefer it creamier, add more butter, then season to taste.
Trim the baby leeks, then cut into even-size batons. Cook in boiling salted water, then refresh in iced salted water, drain add a little butter to season.
Pick, wash and cook the spinach in the boiling water for seconds. Remove from the water and squeeze out the excess water. Add butter to a small pan, then heat the spinach slowly – don’t do this too early as the spinach will turn brown over time.
When cooking the cod, use a non-stick pan. Add a little oil to the pan and heat it up. Season the cod on both sides, then place into the pan and cook both sides until you achieve a nice golden colour, cooking for about 3-4 minutes. Take out of the pan and place onto a paper towel.
Dressing the plate.
Place the turnip onto the middle of the plate. Put the cod onto the turnip, with the spinach and leeks over and around.
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel : 01412483801 e : info@brianmaule.com www.brianmaule.com
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