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Panfried Cod Fillet
Serves 1
160g fresh cod fillet
6 escargots
40g fennel (diced)
Salt, Pepper
30ml extra virgin olive oil
30g garlic (chopped)
50g butter
2g saffron filaments
½ coffee cup white wine
1 coffee cup fish stock
Chopped parsley
Method:
Season cod with salt and pepper. Heat 2 tbsp olive oil in very hot saucepan and panfry fish till golden brown. Then place in hot oven and bake 5 mins.
In same pan, heat 1 tbsp olive oil and fry ½ coffee cup of chopped garlic for 1 minute. Add escargots, fennel and sautee 2-3 mins. Add white wine and simmer till reduced.
In a clean saucepan, simmer fish stock, saffron and 1 tbsp chopped garlic till reduced by 1/3. Add fennel and escargots and simmer 2 mins. Add butter and reduce till sauce is creamy.
To serve, put fennel in middle of plate and place cod on top. Spoon escargots and creamy sauce all around.
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