| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rick, Stein |
4 |
servings |
INGREDIENTS
| 4 |
|
175 g thick unskinned thick cod |
|
|
; fillet |
| 50 |
g |
Butter |
| 1 |
sm |
Savoy cabbage; weighing about 750 |
|
|
; g cored and thinly |
|
|
; sliced |
| 2 |
tb |
Sunflower oil |
| 75 |
g |
Rindless smoked streaky bacon; cut into thin |
|
|
; strips |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Garlic clove; very finely chopped |
| 300 |
ml |
Fresh chicken stock |
| 300 |
ml |
Pale ale |
| 2 |
tb |
Chopped parsley; plus extra to |
|
|
; garnish |
|
|
Salt and freshly ground black pepper |
|
|
Sea salt flakes; to serve |
INSTRUCTIONS
1 Place the cod skin-side down on a plate and sprinkle heavily with salt.
Leave for 20 minutes, rinse the salt off and dry on kitchen paper.
2 Melt 25g/1oz butter, use to brush the cod and sprinkle with salt and
pepper. Boil the cabbage in boiling salted water. Drain and refresh under
cold running water.
3 Heat the oil in a large, heavy-based pan and fry the bacon on a high heat
until crispy and lightly golden. Add the butter, onion and garlic and fry
for five minutes until the onion is soft and lightly browned.
4 Add the stock and beer and reduce by 3/4 on a high heat. Add the cabbage
and butter, cook for five minutes, season, add the parsley and keep warm.
5 Preheat the grill to high and grill the cod for eight minutes on one
side, until crisp and cooked through. Put the cabbage onto four large,
warmed soup plates. Sprinkle the cod with sea salt, black pepper and
parsley, place on top of the cabbage and serve.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.
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