Roast Cod, Beetroot, Bacon & Black Pudding Dressing with Horseradish Cream

Tue, 5 November 2019

Ingredients

 

4 x fillets of cod (160g)

1 beetroot (cooked & diced)

100g black pudding (diced)

100g cured dried bacon (diced)

30ml cabernet vinegar

200ml red wine

1 tablespoon brown sugar

30ml olive oil

 

For the horseradish cream;

1 tablespoon horseradish sauce

2 tablespoon crème fraîche

 

Method

 

For the dressing

Reduce the red wine & sugar by half over a low heat to sauce consistency

Add the vinegar & reduce in a hot oiled pan

Toss in the bacon & pudding until lightly brown

Add to sauce with the beetroot, season to taste & keep warm

 

For the fish

In a hot pan, sear cod on both sides for 2 mins

Season with salt, pepper & lemon juice

Finish in the oven for 5 minutes @ 180°C

 

For the horseradish cream

Mix the horseradish & crème fraiche together until creamy

 

Serve and enjoy!