Pan Seared Cod with Orange and Rye Salad by Nick Rietz of Bilson Eleven in Glasgow
Bilson Eleven is a restaurant in the east end of Glasgow. Located within a 19th century townhouse on Annfield Place, the building was one of the first homes constructed in the suburb of Dennistoun. It has been lovingly restored by chef Nick Rietz and his family with the history of the area and building in mind.
This setting, combined with a modern approach to classic flavours, techniques and Scottish ingredients creates a wonderfully unique dining experience.
For this recipe you can use any salad leaves but sorrel leaves work best. They are great this time of year and have a nice sharp kick that goes well with fish. Spinach or watercress will work just as nicely as an alternative.
For more information visit http://bilsoneleven.co.uk
(serves 4 people)
Ingredients:
4 skinless fillets of cod (200-250g)
2 large carrots
bag of salad leaves
zest 1 orange
50ml cider vinegar
50g sugar
100ml extra virgin olive oil
4 slices rye bread
rapeseed oil
Method:
1. First preheat the oven to 170 degrees celsius.
2. Next make the orange dressing. Add the zest, sugar, vinegar and oil to a measuring cup and blend with a hand blender for 1 minute. Pass through a sieve and reserve.
3. Chop the rye bread into cubes and season with a little salt and lightly oil. Put on a tray and into the oven for 12-15 minutes. Remove and cool down.
4. Crush the rye croutons with a rolling pin to desired size.
5. Add rapeseed oil to a frying pan over a medium heat. Pat dry the cod fillets and
season. Add to pan and fry until flesh is golden brown.
6. Put cod on a tray and cook in oven for 8-10 minutes depending on size. Rest for 5 minutes when cooked.
7. Grate the carrot in a bowl and mix with salad leaves and some orange dressing.
8. Put the salad onto the plate and mix in the crushed croutons. Then add the cod and drizzle with a little more dressing before serving.
In association with Taste Communications.
www.tastecommunications.co.uk
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