Cod with Rocket and Hazelnut Butter

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

4 fillets of cod, about 175 g/6 oz each, skinned
a large

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free
England

Method

To make the hazelnut butter, mix the roasted, ground hazelnuts and softened butter together until evenly blended, roll into a cylindrical shape about 2.5 cm/1 inch in diameter, and chill in the refrigerato