| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Worrall tho, Worrall2 |
2 |
servings |
INGREDIENTS
| 2 |
|
6 oz cod fillets |
| 1 |
|
Onion; peeled and sliced |
| 1 |
|
Garlic clove; peeled and chopped |
| 2 |
oz |
Smoked salmon; cut into slices |
| 2 |
oz |
Panchetta; rinded or streaky |
|
|
; smoked bacon |
| 1/2 |
|
Head cabbage; thinly sliced |
| 2 |
oz |
Butter |
| 1 |
|
Shallot; finely diced |
| 2 |
tb |
Parsley; freshly chopped |
| 1/2 |
|
Red chilli; seeded and finely |
|
|
; diced |
| 1/2 |
ts |
Grated lemon rind |
| 1/2 |
|
Clove garlic; peeled and chopped |
INSTRUCTIONS
GREMOLATA
BBQSeason the flour with salt and freshly ground pepper , then dip the fish
into the seasoned flour. Heat a frying pan and add the butter, when
sizzling add the cod, with the skin side faced down, and cook for 8-10
minutes. Turn the cod over to cook the upper side, both sides should be
golden brown when cooked.
In a separate pan add another knob of butter and cook the panchetta or the
bacon and the garlic. Cook for 1 minute then add the onion and cook for 4-5
minutes until the onions soften.
Cook the cabbage in a pan of boiling water, drain it after 5 minutes and
return the cabbage to the heated pan, to evaporate any excess moisture. Add
the cabbage to the heated pan, with the panchetta mixture and cook for 1
minute. Add the smoked salmon to this and cook it until it is opaque pink.
Mix all the gremolata ingredients together in a bowl. To serve, place the
cabbage mixture onto a warmed serving plate and top with the cod and a
little of fish juices. Garnish with a little gremolata.
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