Name: Rose Pepper Cured Cod Fillet with Dill And Anchovy Sauce
Ingredients: 2 200 g cod fillet; (with skin on); 2 ts Sugar; 1 ts Salt; A pinch of rose peppercorns; ground; 2 Shallots; chopped; 50 ml White wine; 100 ml Fish stock; 100 ml Double cream; 1 lg Bunc dill; chopped; 1/2 ts Anchovies; chopped; 1 ts Creme fraiche; Lemon; Ground white pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Dilly, Dines, Out	2	servings

INGREDIENTS

2		200 g cod fillet; (with skin on)
2	ts	Sugar
1	ts	Salt
		A pinch of rose peppercorns; ground
2		Shallots; chopped
50	ml	White wine
100	ml	Fish stock
100	ml	Double cream
1	lg	Bunc dill; chopped
1/2	ts	Anchovies; chopped
1	ts	Creme fraiche
		Lemon
		Ground white pepper

INSTRUCTIONS

Mix together the salt, sugar and the rose pepper and rub into the cod.
Leave the cod to marinate for 2 hours.
Before cooking the cod, make the sauce by saut.ing the shallots in a little
vegetable oil, adding the wine and fish stock and reducing by half.
Sieve out the shallots and add the cream, bringing to the boil. Add the
dill, anchovies and creme fraiche. Season with white pepper, a squeeze of
lemon and reduce.
Fry the cod in a very hot pan on the skin side for 30 seconds until crisp.
Turn over and place in oven at 220C for 5 minutes.
To serve:
Pour the sauce on a plate with the fish in the middle, garnished with fresh
dill.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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