Roast Fillet of Cod with Samphire and Leek & Chive Emulsion By Stewart McAllister from Teller’s Brasserie in Glasgow

THE Corinthian Club is in Ingram Street in the heart of Glasgow city centre. It has bars, private dining rooms, a casino and the main attraction – Teller’s Bar & Brasserie.

All food served within Teller’s Brasserie is locally sourced, fresh and cooked to order.

The food offering draws on global influences as well as home-grown flavours to create the current a la carte menu available daily.

The Corinthian Club’s head chef Stewart McAllister discusses his dish-of-the-moment, which is perfect for a dinner party or treating yourself at home.

Ingredients (serves 2)

140g Baby Leaks (trim & remove the outer skin, rinse)

100g Broad Beans (remove beans from pods & rinse)

100g Unsalted Butter Chives (Finely chopped)

2x 225g Cod Fillet 1x Whole Lemon 140g Samphire Grass (rinse)

1 whole tomato (de-seed & diced)

Method

1 Set the hob to medium temperature and place the fish in a frying pan skin-side down – after approximately 4-5 minutes, the skin will become crispy and coloured.

2 Following on from this, move the fish to a baking tray & place in a pre-heated oven (180°) for approx.

15 minutes. Check if the fish is cooked through by placing a toothpick in the centre of the fillet – if the stick comes out clean – the fish is cooked sufficiently.

3 Let cod rest while preparing vegetables.

4 Blanch broad beans & leaks together in small pan of boiling hot water for approximately 5 minutes.

5 Once cooked, transfer vegetables & a touch of pan water to the frying pan (used for cooking the fish) – this will ensure that you get plenty of flavour.

6 Toss in samphire, add a few small cubes of cold unsalted butter – mix until an emulsion is created.

7 Sprinkle chopped chives and tomato concasse – squeeze half a lemon into mix & add salt and pepper to taste.

8 Place cooked vegetables in centre of serving dish and position the fish on top, baste fish in left over emulsion.

9 Voila, the dish is complete – we hope you enjoy!

In association with Taste Communications.

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