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Grilled Salted Cod with Beer, Bacon and Cabbage
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
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.