Nestled on a bed of clams and panchetta, this pan-seared cod is rich and flavoursome.
Ingredients
Serves: 4
- 4 nice pieces of cod (200g each)
- 50g capers
- 1 lemon, juice and zest
- 100g butter
- 25g of chives
- 5ml of oil
- Salt and pepper
Garnish and sauce:
- 200g of clams
- 1 tin of haricot beans (small white beans or butter beans as alternative)
- 1 leek (just the white part needed)
- 2 shallots
- 1 clove of garlic
- 100g pancetta (or smoked bacon lardons)
- 100ml white wine
- 200ml of cream (or crème fraiche)
- 25g of chervil or tarragon
- 5ml of oil
Method
- On a hot pan add oil then put the seasoned fish skin downWhen the skin starts to colour turn the heat down halfway.
- While the fish is cooking in another hot pan start with oil and add your garlic shallots and pancetta.
- When they start to caramelised (colour on the outside) you can add the clam and the leeks. Toss all the ingredients in the pan and add the white wine.
- When the white wine as reduced by half add the cream or crème fraiche and leave it to cook.
- We get back to the fish who should be half way cooked and turn the fish on the flesh part to show the crispy skin.
- Add the butter and let it foam to a hazelnut colour then add the capers and lemon juice and zest.
- Finish the fish with chives, meanwhile in the other pan you can also add the herbs. Place the calm ragout in the plate first, then top with the cod and drizzle with the caper beurre noisette.
