Friday 7th August 2020
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Serves 4
Preparation time: 5 minutes
Cooking Time: 20 minutes

4 250g cod loins
1 tablespoon grated bottarga (dry cured fish roe)
12 cipollotti (large spring onions)
100g rice flour
200ml extra virgin olive oil
100ml clarified butter (ghee)
1 teaspoon of ground turmeric
6 large baking potatoes
50ml white wine vinegar
Salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted cod loin with Sicilian bottarga, charred cipollotti with turmeric crushed potato

Bring a medium pot of water to the boil. Slice the cipollotti in half lengthwise. Blanch for 1 minute, drain the cipollotti and season with salt and a little drizzle of olive oil. Chargrill on medium heat both sides and set aside.

Peel the potatoes and boil in the onion water with the added turmeric powder until soft but still firm. When cooked, drain and add the vinegar – season if required.

Heat the ghee in a non-stick pan on medium. Season the fish with bottarga on both sides and pan roast for 2–3 minutes each side.

Pass the cod on a baking tray and bake for further 3–4 minutes.

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