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Pan fried cod with beurre noisette and capers, griddled baby leeks and a red wine reduction

Ingredients:

Ingredients for the red wine reduction-

110ml red wine vinegar

110g caster sugar

 

Ingredients for the griddled baby leeks-

12 baby leeks

2 tbsp rapeseed oil

 

Ingredients for the cod with beurre noisette and capers-

4 x 150-200g cod fillet, skin on

110g unsalted butter

2 tbsp baby capers

½ lemon, juiced

2tbsp fresh parsley, finely chopped

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Pan fried cod with beurre noisette and capers, griddled baby leeks and a red wine reduction
Difficulty: easy
Serves: 4

Instructions:

Method for the red wine reduction-

  • Place the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup.

 

Method for the griddled baby leeks-

  • Bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched.

 

Method for the cod with beurre noisette and capers-

  • Preheat the oven to 220C/425F/Gas 7.
  • Heat the butter in a frying pan over a medium to high heat. When the butter is foaming, add the cod and fry for 1-2 minutes on each side.
  • Transfer the cod to a baking tray and bake for another 4-5 minutes to finish cooking through.

 

To serve-

  • Place the leeks in the centre of the plate and place the cod on top. Pour the capers and reduction over and around the fish.

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