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

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

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 <