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Ingredients
Serves 2
For the bois boudrin sauce:
- 2 large cod loin, skin off and cleaned
- Sea salt
- 90ml olive oil
- 10 ripe, cherry tomatoes, halves
- 3 banana shallots, peeled and finely diced
- 100g tomato ketchup
- 15g Worcestershire sauce
- 10g Dijon mustard
- 1 tsp tabasco sauce
- 25g tarragon leaves, chopped
- 20g flat leaf parsley leaves, chopped
- 20g chives, finely chopped
- 1 tbsp vegetable oil, for frying
To garnish
- Olive oil to garnish
- Chervil to garnish
Method
- Start by salting your fish. Season the cod liberally with sea salt and leave uncovered in the fridge on a cloth for at least an hour, but ideally overnight.
- To make the bois boudrin sauce, heat a non-stick frying pan and add the olive oil. Add the tomatoes and diced shallot and fry on a medium heat for 3 minutes until softened. Then add the rest of the ingredients for the sauce to the pan. Stir well with a wooden spoon to bring the ingredients together, bring to a simmer, then remove from the heat and set aside.
- Portion the fish and place a non- stick pan on a high heat, add the oil and place the fish into the pan, flat side down. Cook for 2-3 minutes before flipping and cooling for a further 2 until the flesh is white and cooked through. Serve in bowls with the sauce and garnish with good quality olive oil and dill.
