Post by angeleyes on Oct 21, 2005 18:06:38 GMT 1
pan fried cod with truffle potatos and butter sauce
Ingredients½ cod fillet
oil, for frying
8 new red-skinned potatoes
small piece of truffle, shaved
For the sauce
50g/2oz butter
100ml/3½fl oz white wine vinegar
½ bunch of spring onions, chopped
2 tbsp chives, chopped
salt and freshly ground black pepper
¼ packet of rocket, to garnish
oil, for frying
Method
1. Slice potatoes and cook in boiling water.
2. Heat oil in pan and fry cod for five minutes, adding salt. Place in an oven-proof dish and finish cooking in oven.
3. To make the sauce, heat white wine vinegar in a pan and add chopped chives and spring onions. Cook until reduced and add butter.
4. Combine the cooked potatoes with shaved truffle and mix into the sauce.
5. Heat the oil in a pan and fry rocket until crisp.
6. To serve, place potatoes in butter sauce on plate with cod on top and garnish with crispy fried rocket.
Ingredients½ cod fillet
oil, for frying
8 new red-skinned potatoes
small piece of truffle, shaved
For the sauce
50g/2oz butter
100ml/3½fl oz white wine vinegar
½ bunch of spring onions, chopped
2 tbsp chives, chopped
salt and freshly ground black pepper
¼ packet of rocket, to garnish
oil, for frying
Method
1. Slice potatoes and cook in boiling water.
2. Heat oil in pan and fry cod for five minutes, adding salt. Place in an oven-proof dish and finish cooking in oven.
3. To make the sauce, heat white wine vinegar in a pan and add chopped chives and spring onions. Cook until reduced and add butter.
4. Combine the cooked potatoes with shaved truffle and mix into the sauce.
5. Heat the oil in a pan and fry rocket until crisp.
6. To serve, place potatoes in butter sauce on plate with cod on top and garnish with crispy fried rocket.