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Fillet Of Cod With A Chervil And Lemon Crust And Lemon Bu

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CATEGORY CUISINE TAG YIELD
Tessa 1 Servings

INGREDIENTS

2 lb Thick fillet of cod
Salt and fresh ground black
pepper
2 Lemons
2 Fat cloves garlic
6 T Chopped fresh chervil
3 oz Breadcrumbs
Extra virgin oil
1 1/2 lb Small spinach leaves
1 Lemon
1 Shallot
2 T White wine vinegar
2 T Dry white wine
1/2 t Sugar
Salt and pepper
120 g Chilled unsalted butter

INSTRUCTIONS

Pre-heat oven to 220c/gas 6. Skin fillet and very carefully remove all
bones. Cut into 4 pieces. Wash fish and pat dry. Season with salt and
pepper. Remove zest from lemons with a zester or fine grater. Peel and
finely chop garlic. Mix lemon zest, chopped garlic and chervil in a
bowl. Put breadcrumbs into a frying pan and add olive oil, stirring
and cooking until crumbs just bind together. Add lemon mixture to
crumbs.  Press the crumb mixture firmly into the cod fillets and place
the  crumbed fillets on a baking sheet or in a shallow roasting tin.
Roast  in a pre-heated oven for 5-7 minutes until fish feels firm and
crumbs  are crispy and golden. Rest fish in a warm place for a few
minutes.  Wash spinach leaves thoroughly while fish is cooking and
shake dry.  Heat a little olive oil in a large frying pan and quickly
stir-fry  spinach for seconds until the leaves wilt. Season very
lightly with  salt.  Serve cod on the spinach (or surrounded by it if
in a dish) and with  the lemon butter sauce.  Sauce: Peel and finely
chop the shallot. Put into a wide shallow pan  and pour in the wine
vinegar and white wine. Reduce over a medium  high heat to drive off
the alcohol and excess acidity and to soften  the shallot.  Take a
piece of the zest off the lemon with a potato peeler and add  it with
the lemon juice to the pan. Add the sugar. Simmer together to  blend
all the flavours. Start whisking in the chilled butter a little  at a
time until the sauce is thickened to your taste, and glossy.  Season
carefully then pass through a fine sieve into a clean pan and  keep
warm until ready to serve. Just before serving re-heat gently  and
strew with freshly chopped parsley or chives.  DISCLAIMER(c) Copyright
1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food
Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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