What can I do with Cod?
Jesmond Dene House
We are in an enviable location; almost in the country yet still in the city. We have space, peace and room to breathe. We don’t take our good fortune for granted. All this makes us even more passionate that our guests are well looked after; above all, feel at home.
ROASTED BROWN BUTTER COD, SAUCE VIERGE & OLIVE OIL
- 4 x 160 – 180g Cod loin portions
- 2 tomatoes – Prepared Concasse
- 1 x Minced Garlic Clove
- 8tbsp x finely sliced basil
- 3tbsp x finely chopped chervil
- 3tbsp x finely chopped flat parsley
- 6 coriander seeds, finely crushed
- 200ml of best quality olive oil
- Juice of 1 whole lemon
- Maldon Sea Salt
- A knob of butter
- 500g x Yukon gold potatoes cut into 1” Dice
- 70g x Double Cream
- 300ml x Best quality Extra Virgin
- Olive Oil
Mix together the garlic, oil and coriander seeds. Warm over a low heat – just to get the aroma of the garlic and crushed coriander seeds. Take off the heat and add in the tomatoes, and herbs. When ready to serve, check the seasoning and adjust with the lemon juice & Maldon sea salt.
Cover potatoes with cold, salted water. Bring to a boil, turn down heat & simmer very, very gently for 10 mins. Heat the cream up in a separate saucepan until just below boiling, Increase heat of potatoes a little & simmer till tender Drain in a colander, return to pan & steam-dry. Pass through a fine drum sieve (or masher if you don’t have one) Fold in cream and olive oil carefully. Check seasoning.
Put a little oil a non-stick frying pan, place the cod skin side down, and cook over a medium high heat. Once ¾ cooked, turn over, add in the butter, and finish cooking the fish, ensuring the butter browns a little as you baste. Finish with lemon juice.
To assemble, spoon the mash into the centre of 4 warmed serving plates, Make a large dimple with the back of a spoon in the mashed potato. Spoon in the Sauce Vierge and place the cod on top and enjoy!
This dish could be made with Cod, Salmon or Halibut.