Roasted Cod with Courgette Bolognese
This Roasted Cod with Courgette Bolognese by Liam and Ryan Simpson-Trotman is divine! The cod is salted when cooking to take out the moisture and make it flakey.
Ingredients
- 2 x 140g – 160g Cod Loin, skinned and pin boned. Ideally salted for 15 minutes then washed.
- 50ml Rapeseed oil, cold press.
- Pinch of Maldon salt.
- 1 turn of ground white pepper.
- Pinch of piment d’espelette
- 1 squeeze of lemon from a ¼ lemon and zest.
- 1 Small to medium courgette
- 1 courgette flower
- 1 courgette stem
- 1 tablespoon of tomato puree
- 100ml of tomato passata
- 100gr of pancetta
- 50ml red wine
- 50gr butter
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 sprig of oregano
- 2 crushed cloves of garlic
- 1 banana shallot
- 1 bay leaf
- 6 very fine strips of lardo
- 50gr of top grade aged parmesan
- Selection of fresh herbs or edible flowers
Method
Before you start peel the courgette stem and cut to resemble penne pasta, blanch in boiling salted water for 1 minute and refresh in cold water. Set aside
Start by popping the cod on non-stick tray with some rapeseed oil. Season with a little Maldon and a pinch of piment d’espelette. Leave at room temp.
Cut your courgettes in small dice, shred the flower. Finely dice the shallot and crush the garlic. Then finely dice the pancetta.
In a small pan suitable for the pizza oven, sweat off the shallots, then add the pancetta, garlic and bay leaf. Cook for a minute or so then add the red wine, deglaze and reduce until nearly gone. Then add the courgette and chopped rosemary, thyme and oregano, stir well and add the tomato puree & tomato passata, allow to cook down in the pizza oven, just at the front.
Pop the cod in the oven and get a good roast on for approx. 3 – 4 minutes depending on thickness.
Lift the cod on the tray up with the pizza paddle to grill on flame, then remove from the oven and leave to one side to rest.
Finally remove the courgette ‘bolognaise style’. Add the butter and stir slowly to thicken a little.
Roll the stem penne through the bolognaise mix, place on the plate and garnish with some grated parmesan, flake the cod or leave whole and pop on top of the bolognaise and dress with a little lardo draped oved the cod and drizzle with a little rapeseed oil.
Finish with a mixed leaf salad on the side.
Ingredients
- 2 x 140g – 160g Cod Loin, skinned and pin boned. Ideally salted for 15 minutes then washed.
- 50ml Rapeseed oil, cold press.
- Pinch of Maldon salt.
- 1 turn of ground white pepper.
- Pinch of piment d’espelette
- 1 squeeze of lemon from a ¼ lemon and zest.
- 1 Small to medium courgette
- 1 courgette flower
- 1 courgette stem
- 1 tablespoon of tomato puree
- 100ml of tomato passata
- 100gr of pancetta
- 50ml red wine
- 50gr butter
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 sprig of oregano
- 2 crushed cloves of garlic
- 1 banana shallot
- 1 bay leaf
- 6 very fine strips of lardo
- 50gr of top grade aged parmesan
- Selection of fresh herbs or edible flowers
Method
Before you start peel the courgette stem and cut to resemble penne pasta, blanch in boiling salted water for 1 minute and refresh in cold water. Set aside
Start by popping the cod on non-stick tray with some rapeseed oil. Season with a little Maldon and a pinch of piment d’espelette. Leave at room temp.
Cut your courgettes in small dice, shred the flower. Finely dice the shallot and crush the garlic. Then finely dice the pancetta.
In a small pan suitable for the pizza oven, sweat off the shallots, then add the pancetta, garlic and bay leaf. Cook for a minute or so then add the red wine, deglaze and reduce until nearly gone. Then add the courgette and chopped rosemary, thyme and oregano, stir well and add the tomato puree & tomato passata, allow to cook down in the pizza oven, just at the front.
Pop the cod in the oven and get a good roast on for approx. 3 – 4 minutes depending on thickness.
Lift the cod on the tray up with the pizza paddle to grill on flame, then remove from the oven and leave to one side to rest.
Finally remove the courgette ‘bolognaise style’. Add the butter and stir slowly to thicken a little.
Roll the stem penne through the bolognaise mix, place on the plate and garnish with some grated parmesan, flake the cod or leave whole and pop on top of the bolognaise and dress with a little lardo draped oved the cod and drizzle with a little rapeseed oil.
Finish with a mixed leaf salad on the side.
