Pan roasted cod loin

Serving size: 4
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients:

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


Featured in:
January 2015

METHOD
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.



Never miss a copy!

Big savings when you take out a subscription.

OCTOBER ISSUE OUT NOW!Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!Packed full of features including:• L-CAT - Providing assistance and response• The Broadbent Theatre - Curtain up once again• Kallum Burrell - Shoots to the top• Life visits Horncastle, Grantham and Spalding• Farming Supplement - Sunflowers, CBD Oil and Miscanthus• Christmas Gift Guide - Local festive shoppingAnd lots more... ... See MoreSee Less

1 day ago  ·