Posts Tagged ‘Cod’

Anthony Demetre is an amazingly successful chef and restaurateur. With his business partner Will Smith he has achieved a bounty of accolades with Wild Honey, Arbutus and most recently Les Deux Salons. Natoora is a proud supplier of these restaurants and Anthony has kindly provided this delicious recipe made using our produce. You can buy all the ingredients to make this superb dish with our easy recipe kit which contains all the produce required and a recipe card from Anthony. You can also read the full recipe here…

Serves 4
For the cod
4 pieces of cod, 160g per piece
100g butter
100ml olive oil

For the chicory
2 chicory, split lengthways
1 orange zest and juice
50g butter
splash of olive oil
5 juniper berries, crushed
sprig of thyme
salt and pepper
50ml water
knob of butter

Buy all the ingredients here!

Heat a non-stick pan, add 80g butter and wait until it foams. Add the fish, splash of olive oil, garlic, salt and pepper and gently cook the fish, basting frequently. The fish should take on a nut brown colour, finally add ½ juiced lemon and baste well. Take off the heat and leave to cool in the pan. Set aside on a separate plate and keep warm.

In a thick bottomed pan heat the butter and olive oil, colour the endive all over until nicely golden brown. Add all the remaining ingredients except the butter and bring to the boil. Bake in the oven at 130°C for about 35-40 mins or until soft.

When cooked, take out the endive – set aside, boil the stock, enrich with the butter, add the endive and serve.

Summer is the perfect time to enjoy the refreshing and seasonal flavour of cucumber.  It is of course fantastic in a jug of Pimm’s or in a smoked salmon sandwich, but try it as a sauce with cod and you will be blown away!

4 tbsp. chopped parsley
2 tbsp.  chopped chives
8 tbsp. flour
6 tbsp. milk
750g cod fillets
75g butter
2 tbsp. olive oil
2 cucumbers
25cl white wine
120g sour cream
salt and freshly ground black pepper

Rinse the fish and pat it dry. Then mix the herbs with the flour, salt and pepper on a big plate. Dip the fillets into a bowl of the milk, then roll them into the herby flour and put on the side.

Heat 50gr of butter and some oil in a large pan and fry the fish on a high heat. Rest it on some kitchen paper to absorb any excess oil then keep warm in the oven while you prepare the sauce.

Peel the cucumbers, cut them lengthways and scrape out the central seedy part. Cut in thick slices. Fry them in the remaining butter for 30 seconds, then add the wine and season with salt and pepper. Bring to the boil and cook for a few minutes. Remove from the heat and allow to cool down, then add the cream.

Arrange the fish on a serving plate and spoon over the sauce.