4 x 125g pieces of cod skin on boneless
500g/1lb 2oz sliced leeks
3 sprigs fresh thyme, leaves picked
150ml/5fl oz white wine
200ml/7fl oz double cream
salt and freshly ground black pepper
75g/3oz brioche loaf, cut into 1cm cubes
50g/2oz finely grated Gruyere cheese
- Pan fried fillet of cod with brioche and leek bake
- Difficulty: medium
- Serves: 4
For the brioche and leek bake, heat 50g/2oz of the butter in a frying pan and fry the leeks and thyme for 2-3 minutes, or until softened.
Add the wine and cook until the volume of the liquid has reduced by two-thirds, add the cream and reduce by half again. Season to taste with salt and freshly ground black pepper and pour into an ovenproof dish.
Heat a separate frying pan until hot. Add the remaining butter and the brioche, and cook until golden-brown on all sides. Season to taste with salt and freshly ground black pepper and scatter over the top of the leeks.
Sprinkle the cheese on top of the dish and cook in the oven for 5-10 minutes, or until golden-brown and bubbling.
While this is in the oven place a non stick pan over a medium heat when it starts to smoke add a little oil then the fish skin side down allow to cook for 3-4 minutes then turn over and continue to cook for a further 3-4 minutes then add a knob of butter and season with salt and pepper and remove the pan from the heat and allow to sit for 2-3 minutes. Remove from the pan and place on a serving dish along with a spoonful of the baked leek.