Cod is becoming more popular these days. The only downside about that popularity, as with many fish, is that the prices rise. I use cod on the menu from time to time, but as well as cod I use coley, hake and haddock which comes from the same family as cod. I use either cod on a la carte or on the lunch menu but that depends on mainly the availability and especially the price. What I love about cod is that it produces big flakes that are tender and light.
Serves 4
Cooking time 1 hour
4 cod fillets
1 large packet spinach (large leaf)
150g Oyster mushrooms
200ml cream
100ml olive oil
3 plum tomatoes
200ml light jus
10g butter
Method
Pre heat your oven to 180C.
Starting with the cod. When going to the fishmongers or supermarket make sure that you buy the cod portions with the skin on and scaled, but if like me you enjoy filleting fish then just start from the very beginning, keep in the fridge until the very last minute before serving. You will be able to buy the cod in pre packed portions as well for convenience.
Take the spinach and take off the stalks, then wash 2 or 3 times to take off any excess dirt. Bring a pan of salted water to the boil, then blanch the spinach in the boiling salted water for just 4-5 seconds, take out and place in a bowl of iced salted water and then squeeze the excess water out of the spinach. Once the spinach is dry chop coarsely.
With the oyster mushrooms, take off the stalk, then strip up the mushrooms then fry lightly in olive oil, seasoning lightly, then drain well in a colander. You will need to reheat the mushrooms a wee bit later on, the method is added below.
With the tomatoes, score the top of the tomatoes and take the core out, then blanch in boiling salted water for 10-15 seconds, then refresh in iced salted water. Take out as soon as cold, then peel, quarter and de-seed, then cut into a nice even diced pieces. For the sauce you could mix a little gravy with a little white wine.
With the double cream, add the quantity to a pan, bring to the boil and reduce down until it is thick, then fold the cream little by little to the spinach, taking care only to coat the spinach and not to flood.
When cooking the cod fillets, dip the fillets into a little flour, get your frying pan very hot and add the fillets into the frying pan, skin side down to get a nice colour, then turn over and do the same, then turn back to the skin side down and place into the oven for 3-4 minutes
While the cod is in the oven reheat the oyster mushrooms by putting them into a hot frying pan with a little butter and fry lightly.
Dressing the plate.
Put the creamed spinach in the middle of the plate, take out the cod from the oven and place on top of the spinach. Then place the mushrooms and tomatoes all around and drizzle the sauce around.
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL, 01412483801, info@brianmaule.com, www.brianmaule.com
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