Pan Seared Cod

Mon, 25 November 2019

 

(4 portions)

INGREDIENTS

400g Dried white beans (leave to soak overnight)
50g of pineapple skin
2 litters of water

For the Sauce

50g chorizo diced
100g onion
100ml of fish stock
200ml of full fat cream
Rind and Juice of ½ a lemon
20g chopped fresh dill (dried will surface)

For the Fish

4x 150g portions of Cod skin left on (Hake or sole or whatever fish will suffice)
Sea Salt Pepper
½ Juice and Rind of a lemon

METHOD

1. Soak your beans over night in roughly 1 litter of water (enough water to cover hem)
2. Next Day Drain the beans, wash off in a colander under cold water, place in a large pot, cover with water, add in the pineapple and bring to a slow simmer and let simmer for 60 minutes or until nice and soft. Drain and let cool, pick out as much pineapple as you can, leave to one side
3. Heat a pot, add the chopped chorizo and let cook, (all the natural oils will be released), cook for 4-5 minutes, very slowly and very gently, add the onions and cook for a further 3-4 minutes
4. Now add the fish stock, lemon rind and juice and let reduce.
5. Add the cream and increase the heat, let the cream bubble down until it starts to thicken, now add the beans and the dill, cook slowly until you have a nice creamy texture.
6. While the cassolette is cooking, heat a non-stick pan, sprinkle with some Irish rapes seed oil, place the cod skin side down onto the pan, season with salt and pepper and lemon rind, cook for 2-3 minutes.
7. Turn the cod so you now have the skin facing upwards, nice and crispy, season with some more salt and pepper and lemon rind for 2-3 minutes, add in the lemon juice and a knob of butter and let fam, base the cod with the liquid.
8. To serve, place the beans into 4 bowls. Top with the Cod and enjoy