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Kay's Crusty Cod with Tricolour Soup |
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Kay's Crusty Cod with Tricolour Soup - print recipe
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| Yield: |
| 2 |
| Ingredients: |
| FOR THE SOUP |
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1
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Vegetable stock cube |
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1
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Onion, diced |
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10
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New potatoes, peeled, finely diced |
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1
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395 gram can Italian cherry tomatoes |
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2 tsp
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Turmeric |
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1 sm
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Bunc mixed fresh basil and parsley |
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20 ml
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Double cream |
| FOR THE SALAD |
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1
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Bulb fennel, outer layers removed and finely sliced |
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1/2
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Lemon, juice of |
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8
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Fresh mint leaves, shredded |
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2 tsp
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Fresh rosemary leaves |
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A few fresh dill sprigs |
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60 ml
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Roughly chopped fresh chervil |
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6
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Fresh sage leaves, shredded |
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40 ml
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Olive oil |
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1 tsp
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Caster sugar |
| FOR THE BAKED COD WITH HERB |
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55 gm
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Breadcrumbs |
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1 sm
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Bunc fresh mixed dill and chervil |
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4
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Pimentos, sliced |
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40 ml
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Olive oil |
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15 gm
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Butter |
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Cod fillet, about 10 oz |
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Salt and pepper |
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| Method: |
1 For the Soup: Half fill a medium sized pan with boiling water, add the stock cube, onion and potatoes and simmer for 10-12 minutes, or until vegetables are tender.
2 Blitz with a hand blender to give a chunky consistency and divide the mixture between three mixing bowls.
3 Blend the tomatoes until smooth, and mix into one bowl of soup. Mix the turmeric with 1 tbsp boiling water, and stir into another bowl of soup.
4 Roughly chop the basil and parsley and stir into the last bowl of soup.
Season each soup and pour ladlefuls of each into a serving bowl, keeping the colours separate. Top with the cream.
5 For the Salad: Place the fennel in a bowl, season and drizzle over the lemon juice. Add the mint, rosemary, dill, chervil and sage, olive oil, caster sugar and toss together. Season and serve in a bowl.
6 For the Baked Cod with Herb Crust: Preheat the oven to 220c/425f/Gas 7. Process the breadcrumbs, chervil and dill, and blitz until finely chopped and combined. Add the pimentos and blitz again. Then season.
7 Heat 1 tbsp olive oil and butter in an ovenproof saute pan and cook the cod skin-side down for 3-4 minutes. Season, spread the breadcrumb mix over the fish and put the pan in the oven to cook for 8-10 minutes, until done.
Serve on a plate drizzled with more olive oil.
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| Rating: 0 |
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