enhanced by google


Sign in
Register

TASTE THE NATION RECIPES

Pan-fried loin of cod wrapped in ham with fennel puree

Wrapped in Grassington air dried ham

0

RECIPE DETAILS

  • Servings:4
  • Prep time:10min
  • Cook time:30min
  • Dish type:Starter
  • Difficulty:Medium
  • Cuisine:Fish, Red meat
  • Chef:Rosemary Shrager
  • Programme:
    • Taste the Nation

Ingredients

Ingredients
4 pieces cod loin (12-5cm), skinned
12 very thinly sliced smoked streaky bacon
Salt and pepper
Sunflower oil
Chervil
Baby cress – micro leaves – to garnish
For the fennel puree
1 fennel, finely sliced
2 tablespoons Pernod
½ medium onion, finely chopped
2 tablespoons butter
100 ml fish stock
100 ml double cream (more if necessary)
Salt & white pepper
1 tbsp plain flour

Preparation

1. Soften the onion in the butter, add the fennel and cook for 10 minutes then add the stock and Pernod and cook till tender. Add the plain flour to stop the puree from splitting.

2. Process and put through a fine sieve then return to a clean pan and add enough cream to make a suitable consistency.

3. Season with pepper and salt.

4. Season the cod with salt and pepper then wrap it in the bacon. Fry all over in hot oil till the bacon is beginning to go crisp and the fish is cooked. 

5. Garnish with the chervil and baby cress.

Recipe finder


More search options