Name: Roast cod with Aïoli
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 250 g/8 oz mirepoix of finely chopped carrot, leek, celery and onion; 1 tablespoon lemon juice; 50 g/2 oz butter; 2 tablespoons olive oil; 8 garlic cloves; salt; 350 ml/12 fl oz olive oil; 1 tablespoon Cognac; 1 tablespoon balsamic vinegar; 5 g/¼ oz dried mushrooms; 2 hard-boiled eggs, shelled and halved; 1 teaspoon fish sauce; ⅓ teaspoon salt; 1 bulb of Florence fennel, finely sliced; 2 egg yolks; 600 ml/1 pint fish stock; sea salt and freshly ground black pepper; ¼ fresh red chilli; melted butter, for brushing; 4 cod fillets, about 175–200 g/6–7 oz each, with skin left on; 50 g/2 oz dried butter beans, soaked overnight in cold water to cover; 4 basil leaves, finely sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

50 g/2 oz dried butter beans, soaked overnight in cold water to cover
2 hard-boiled eggs

Europe
United Kingdom
Dinner
Pescatarian
Spicy
England
Gluten-free

Method

To make the sauce, melt half the butter in a small pan, add the mirepoix and cook until softened but not coloured. Add the Cognac bring to the boil, then add the remaining sauce ingredients except the basil. Simmer for about 30 minutes, then pass through a fine sieve. Return to the rinsed pan, bring to the boil and simmer until reduced to about 150 <

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Roast cod with Aïoli

with a Spicy Sauce, Butter Beans and Fennel

Ingredients

Method

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