Posts tagged crust

Scallops and Herb Crusted Cod

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ast weekend really did spark the start of a British summer…hopefully….Blues skies, dog walks, reading in the garden and cheeky trips to the local pub. Although they’re never cheeky in our household. More of a requirement. I escaped home to Wiltshire for the briefest of visits. Just 36 hours but I packed them full with foodie treats. Gorgeous weather means simple, fresh food. Torn between my love of the kitchen and my sun worshipping, I found a speedy recipe to prepare for Saturday supper. Time to indulge in the kitchen but also to balance my sunbathing. Priorities.

Jazz and apron on, cool white Muscadet in hand….recommendations below….

Music to cook to: St Germain – Tourist (see here)

Wine recommendation: Muscadet or something zesty and fresh! Recommended from Armit Wines specifically is my favourite- Bianca di Evro Inzolia, a Sicilian wine (see here)

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n the topic of wine (I feel like I say that a lot) I’d eat this starter with a zesty, fresh, citrus wine. Nothing flashy….Muscadet is perfect. After a planned and cheeky G&T(sssssss) at the local pub in the setting sunshine pre dinner, this starter was very much a miracle on its own let alone anything too time consuming or thought provoking. A classic combination I’ll admit but I wasn’t looking for a trophy for originality. I did however omit the generic bacon wafer or chorizo cubes….whilst admittedly it was because I was too gin fuelled to bother, I did in fact pass it off as unnecessary to my guests but I do in fact agree (…with myself…) it is! It doesn’t need it. The greens, lemon, a Muscadet and the hearty fried capers are perfectly indulgent enough and allow the scallops to take the show without bacon raining on the parade.

Scallops and Greenery 

Ingredients (serves 4 as a starter)

  • 12-16 scallops (roe removed if wanted)
  • Large bunch rocket
  • 300g ish peas (frozen)
  • Bunch mint leaves, picked
  • 2 large knobs butter
  • 1 heaped tbsp capers
  • 1 lemon
  • Salt and pepper
  1. Boil the peas for a few minutes. Drain immediately and add to the bowl of a food processor. Add the mint, seasoning and 1 large knob of butter. Blend until smooth – or chunky, mine was rustic. If too thick, add a splash of milk. Set aside and keep warm.
  2. Get a sharing platter and scatter over the rocket. Squeeze over just a little of the lemon juice.
  3. Season the scallops and heat a splash of oil and the rest of the butter in a frying pan until hot.
  4. Add the scallops and fry on a high heat for just a few minutes each side until golden brown. For the last minute, add the capers and fry briefly.
  5. Remove the pan from the heat and add a good squeeze of lemon (it will sizzle). Baste the scallops in the buttery juice.
  6. Serve immediately. Spoon 12-16 spoonfuls of the pea puree onto the rocket and top each with a juicy golden scallops. Drizzle with the buttery capers and juices. Serve!

This next recipe is very easy but again and complements a pub visit. However, I did do a little pre pub prep just to make sure.

Herb Crusted Cod with Puy Lentils and Balsamic Onions 

Ingredients (serves 4)

  • 4 fillets of cod/haddock/hake (or any meaty white fish)
  • 2 slices brown bread
  • 1 large garlic clove, peeled
  • 2 x packets (or bunches) of parsley (I used 1 bunch flat leaf and 1 bunch curly)
  • 1 lemon
  • 1 egg
  • 8oz Puy lentils
  • 2 large red onions, sliced
  • 2 tbsp balsamic vinegar

Serves 4 

  1. Begin by making the crust. Blitz the bread in a food processor into crumbs. Add the garlic, the herbs and the zest of the lemon. Season and blend until everything is chopped and combined finely.
  2. Add the egg and blend again.
  3. Cut your fish into 4 fillets. Take a good spoonful of the herb topping – it should be fairly sticky with the bread and the egg – and compact onto the top of each fillet. Chill in the fridge for about 20 minutes until needed.
  4. Preheat the over to 190°C.
  5. Meanwhile, simmer the Puy lentils for about 20 minutes until just cooked and tender but with a bite. Drain and keep warm. Season.
  6. Meanwhile, heat a little oil in a frying pan and gently sweat the onions for a good 10 minutes until soft. Start to add some colour until caramelised. Season.
  7. Turn the heat up a little and add the balsamic which should sizzle and begin to reduce. Coat the onions then remove from the heat.
  8. Tip the balsamic red onions into the warm lentils and stir to combine.
  9. Remove the fish from the fridge about 5 minutes before ready to cook. Place on a greased or lined baking tray, and cook in the oven for about 15 minutes depending on the thickness of the fillet (15 minutes for those sized above).
  10. Remove from the oven when just cooked and beginning to flake. the fish will keep cooking when removed from the oven with the residual heat so don’t over cook initially.
  11. Place a spoonful of the lentils into deep warm serving bowls and top with the fish. Serve with a good wedge of lemon for squeezing over the crunchy crust! Enjoy!

Crusted Cod, Balsamic Lentils, Chorizo, Pea, Mint

 

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This recipe was thrown together after I caved as I frequently do to the delights of Portobello market at lunchtime yesterday. Sometimes I leave my purse in the office just to prevent myself buying anything I don’t need. What with that and an ‘All Saints’ up the road I could be in serious trouble. I saw some fresh peas crying out (literally…how could I leave them) to be stripped and podded from their padded overheated jackets now the sun is out and with some oily and spicy chorizo in the fridge at home they were immediately planned for supper.

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Serves 2 (as with many of my recipes, this is done with the ‘handful’ measurement so scale up as appropriate. I usually allow 1 handful per person for things like peas etc)

  • 2 cod fillets
  • 2 Large handfuls of breadcrumbs (About 30-50g)
  • Bunch flat leaf parsley
  • 1-2tbsp extra virgin olive oil
  • 1 large garlic clove, crushed
  • 4 oz Puy Lentils
  • 1 tbsp balsamic vinegar
  • About 500g fresh peas in their pods, 250g shelled (of two large handfuls of frozen peas)
  • 50g chorizo, chopped into chunks
  • Handful chopped mint
  • Green beans to serve
  1. Begin by simmering the lentils for about 18-20 minutes until tender
  2. Meanwhile, whiz up the bread crumbs in a processor until fine and then add the parsley and some seasoning and blend until all chopped together. Add enough oil to bind the mixture together so it isn’t too dry.
  3. Preheat the oven to 200°C and line a baking try with foil. Place the cod fillets  skin side down on top and pat a large handful of the breadcrumb coating onto the top. (add more oil to the mixture if it looks a bit dry and won’t hold together).
  4. When the lentils are cooked, drain and set aside. Fry the crushed garlic in a little oil to soften on a low heat. Once soft, turn up the heat and add the balsamic and let it simmer for a few seconds before tipping in the lentils and seasoning to taste. Keep warm while you cook the fish.
  5. Bake the cod for about 6 minutes until just cooked and flaky and the breadcrumbs have started to brown and crisp on top.
  6. Lastly while the cod is cooking fry the diced chorizo in a hot pan until the oils begin to release. Add the peas (which you can par- boil first if you like but I love them raw and green) and coat in the lovely orange oil.
  7. When ready to serve, place the cod on top of the warm lentils and spoon the pea and chorizo around the edge. Drizzle with any remaining oil from the pan and scatter with mint.
  8. Serve with buttered and minty green beans if you like!

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