Name: Cod with Rocket and Hazelnut Butter
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 25 g/1 oz chopped shallots; 12 ml/¼ fl oz white wine vinegar; salt and freshly ground black pepper; 25 g/1 oz roasted hazelnuts, ground; chopped hazelnuts, to garnish; 50 m/2 fl oz dry white wine; 125 g/4 oz unsalted butter, softened; 4 fillets of cod, about 175 g/6 oz each, skinned; 25 g/1 oz butter; 1 tablespoon double cream; 12 roasted hazelnuts, chopped; a large handful of rocket leaves; 125 g/4 oz cold butter, cut into 4–5 pieces

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Cod with Rocket and Hazelnut Butter

Ingredients

Method

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