Roast cod fillet, samphire, smoked bacon chowder sauce Recipe
Roast chunky fillet of cod with buttered samphire and a warming chowder sauce
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15mins
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20mins
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10mins
- For the fish
- Cod steak(s) 150g : 6 whole
- Rapeseed oil : 30 ml
- Unsalted butter : 50 g
- For the vegetables
- Fresh samphire : 300 g
- Unsalted butter : 50 g
- For the sauce
- Rapeseed oil : 30 ml
- Smoked bacon : 150 g
- Charlotte potato(s) : 500 g
- Corn(s) on the cob : 2 whole
- Chive(s) : 0.5 bunch
- Banana shallot(s) : 4 whole
- Fish stock : 500 ml
- Double cream : 150 ml
- Dry white wine : 150 ml
- Cayenne pepper : 0.5 Tsp
- Lemon(s) : 1 whole
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1. FOR THE SAUCE
Finely dice the shallot and cut the bacon into lardons. Heat the oil in a large saucepan and cook the lardons until brown and crispy, add the shallot and cook for a further 3 minutes. Meanwhile cut the potatoes into 1cm dice and shave the corn off the cob. Add the potatoes and corn to the pan and cook for 2-3 minutes until lightly browned. Add the white wine to deglaze the pan and reduce by half. Add the fish stock and reduce by half. Add the double cream and reduce on a high heat until coating consistency. Finely chop the chives and add to the pan with the cayenne pepper. Taste and adjust the seasoning with salt, pepper and lemon juice.
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2. FOR THE FISH
Preheat the oven to 200c. Dry the fish thoroughly and season with salt. Heat the oil in a non stick frying pan, add the fish skin side up and cook for 3 minutes on a high heat. Add the butter to the pan and place in the oven for 5 minutes. Take the pan out of the oven and leave the fish to rest for 3 minutes before peeling off the skin and discarding.
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3. FOR THE VEGETABLES
Wash and pick through the samphire, removing any woody stalks. Melt the butter in a saucepan, add the samphire, cover and cook for 1 minute.
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4. TO SERVE
Place a large spoonful of the sauce on the plate and top with the fish (browned side up). Place the samphire on top and serve immediately.
«Any white fish will work with this recipe, but a thicker fillet would be best. Always speak to your fishmonger to find out what is at its best. »
