| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 125 |
g |
Softened unsalted butter; (4oz) |
| 2 |
|
Whole eggs |
| 6 |
sl |
White bread; (crusts removed) |
| 25 |
g |
Black olives; (pitted and chopped) |
|
|
; (1oz) |
| 1 |
ts |
Tomato puree |
| 1 |
|
Crushed clove of garlic |
| 2 |
|
Salted anchovy fillets; chopped |
| 1 |
ts |
Chopped thyme |
| 6 |
|
Basil leaves |
|
|
Half a lemon; Juice of |
|
|
Salt and cayenne pepper |
| 4 |
|
225 g; (8oz) cod supremes |
| 200 |
ml |
Fish stock; (6.6fl oz) |
| 75 |
g |
Diced unsalted butter; (3oz) |
| 1 |
|
Glass of dry white sherry |
| 2 |
sm |
Shallots; peeled and finely |
|
|
; chopped |
| 3 |
|
Basil stalks |
| 2 |
tb |
Olive oil |
|
|
Flour for dusting |
|
|
Half lemon; Juice of |
|
|
Salt to taste |
| 6 |
|
Plum tomatoes |
| 6 |
|
Basil leaves; cut into julienne |
| 475 |
g |
Fresh baby spinach; (1lb) |
| 50 |
g |
Unsalted butter; (2oz) |
INSTRUCTIONS
For the Crush: Put the bread into a food processor and process into
fine breadcrumbs. Add the rest of the ingredients and quickly
process, just to incorporate, season to taste with a little salt and
lemon juice. Refrigerate for about one hour. Roll the mix between 2
sheets of grease proof paper to about 5mm thickness and leave in the
fridge to set. Cut to the size of the cod when required.
For the cod: Heat the olive oil in a large non stick frying pan,
season the cod with salt and lemon, and lightly dust with flour.
Place the cod into the pan, flesh side down, skin side up and lightly
colour for 2 to 3 minutes, turn over and repeat. Remove and keep hot.
Add the shallots to the same pan and sweat gently for one minute, add
the white wine and reduce by half. Add the fish stock and basil
stalks, bring back to the boil, return the cod to the pan and cover.
Place in a pre heated oven at 180°C350°F/gas mark 4 for 4 to 5
minutes.
Remove the cod and place a square of the nicoise crust on top and
heat the crust under a hot grill, remove and keep hot.
To cook the spinach, bring the 4 tbsp of water to boil in a non stick
frying pan. Add the butter and incorporate, add the spinach and cook
for 3 or 4 minutes. Season with salt and pepper. Remove and divide
equally between 4 hot serving plates. Place the cod in the centre of
each, on top of the spinach.
To finish the sauce, pass the cod cooking liquor through a fine sieve
into another pan. Bring back to the boil, incorporate the butter, add
the diced tomato, basil julienne and season to taste and divide
equally between the plates. Serve immedieatly.
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