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By Mark Hix
Published 2008
Ok, the idea of eating cod’s tongues might not appeal to everyone, but they have a delicious gelatinous quality about them, and can take on bold flavours, like smoked pork belly If you’re unable to find smoked belly, then buy a piece of smoked bacon instead.
Cut the pork belly roughly into 1 cm chunks. Heat half of the butter in a pan and gently cook the onion, garlic and pork belly for 3-4 minutes, turning every so often. Dust with the flour, stir well, then gradually stir in the wine and fish stock. Simmer gently for about 45 minutes.
Season the cod’s tongues lightly with salt and pepper. Heat the rest of the butter in a frying pan and fr