| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats, Eggs, Vegetables |
Sami |
Celebrity, Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 350 |
g |
New potatoes |
| 4 |
tb |
Olive oil |
| 4 |
tb |
Balsamic vinegar |
| 1 |
|
Leek |
| 25 |
g |
Butter |
| 250 |
ml |
White wine |
| 2 |
tb |
Double cream |
| 2 |
tb |
White wine vinegar |
| 1 |
ts |
Caster sugar |
| 1 |
pn |
Turmeric |
| 1 |
|
Green courgette; seeded, finely |
|
|
; diced |
| 1 |
|
Yellow courgette; seeded, finely |
|
|
; diced |
| 1 |
|
Beef tomato; seeded, diced |
| 55 |
g |
Stilton |
| 2 |
|
Egg yolks |
| 1 |
|
Thick; skinless cod |
|
|
; fillet, about 200g |
|
|
Vegetable oil; for deep frying |
| 1/4 |
ts |
Curry powder |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat grill to medium. Line a baking sheet with greaseproof paper.
1 Cut a small slice off both long sides of the potatoes. Cook in a pan of
boiling water for five minutes then drain.
2 Heat 1 tbsp olive oil in a griddle pan, add the potatoes and balsamic
vinegar and cook on a medium heat for about 8-10 minutes, or until the
potatoes are browned and tender, and the vinegar has reduced.
3 Finely dice one third of the leek, thinly slice another third into rings
and cut the remaining leek into thin julienne strips.
4 Place the diced leek in a small pan with the butter. Cook for two minutes
to soften and add 125ml/4fl oz white wine and the cream.
5 Bring to a simmer, cook gently for 5-8 minutes until tender and creamy
and season.
6 Place the leek rings in a pan with 125ml/4fl oz white wine, white wine
vinegar, sugar, 2 tbsp olive oil and turmeric, season, and simmer to reduce
the liquid by about half.
7 Add the courgettes and cook gently for a further 4-5 minutes, or until
the courgettes are just tender. Stir in the tomatoes, heat through and
season.
8 Crumble the cheese into a bowl and stir in the egg yolks. Heat 1 tbsp
olive oil in a small frying pan.
9 When hot, add the cod and cook on one side for 1-2 minutes, or until
seared. Put the fish on to a baking sheet, seared side down, and spoon the
cheese mixture on top.
10 Grill for about 5-8 minutes, or until the fish is cooked through and the
cheese has melted and browned.
11 Fill a deep pan one third full with vegetable oil and heat. When hot,
add the leek strips and deep fry until golden and crisp.
12 Drain the leeks on kitchen paper and sprinkle with curry powder. Sit the
fish in the centre of a serving plate.
13 Arrange the potatoes and small piles of the creamed leeks, deep fried
leeks and leek, courgette and tomato mixture around the edge of the plate.
Converted by MC_Buster.
NOTES : Chef - Tony Tobin with Tina Hobley
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.
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