Name: Roast Fillet of Cod with Warm ‘Potted Shrimps’, Red Wine Sauce, Spring Cabbage, Carrots, Celery and Peas
Cuisine: United Kingdom
Ingredients: 1 small sprig of thyme; 25 g / 1 oz chopped parsley; 2 star anise; 350 g / 12 oz cod fillets; zest of ½ orange; 450 g / 1 lb rock salt; 50 g / 2 oz cold butter; 1 small shallot, finely chopped; 1 garlic clove, chopped; 125 ml / 4 fl oz red wine; good squeeze of lemon juice; 2 tsp white wine vinegar; 3 shallots, chopped; 85 g / 3 oz cooked shelled brown shrimp; 125 g / 4½ oz fresh peas; 2 tbsp oil; 1 spring cabbage; cayenne pepper; 4 tbsp veal stock; knob of butter; 125 ml / 4 fl oz fish stock; salt and freshly ground white pepper; small pinch of sugar (optional); 4 stalks of celery, trimmed, strings removed and cut into 5-cm / 2-inch lengths; 8 baby carrots; 25 g / 1 oz butter; 2 tbsp white wine; about 1 tsp whipping cream

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

350 g / 12 oz cod fillets
450 g / 1

Method

Using the back of a knife and going from tail to head, remove all the scales from the cod. Remove the pin bones using pliers. Rinse the fillets in cold water and pat dry. Score the skin with a sharp knife and place skin side down on some rock salt. Leave for 1 hour.
Make the Red Wine Sauce: heat the butter in a heavy-based pan and brown the shallots and garlic

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Roast Fillet of Cod with Warm ‘Potted Shrimps’, Red Wine Sauce, Spring Cabbage, Carrots, Celery and Peas

Ingredients

Method

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