Rose Pepper Cured Cod Fillet With Dill And Anchovy Sauce Recipe
Servings: 2
Ingredients
- 2 x 200 g cod fillet, (with skin on)
- 2 tsp Sugar
- 1 tsp Salt
- Â Â A healthy pinch of rose peppercorns, grnd
- 2 x Shallots, minced
- 50 ml White wine
- 100 ml Fish stock
- 100 ml Double cream
- 1 lrg Bunc dill, minced
- 1/2 tsp Anchovies, minced
- 1 tsp Creme fraiche
- Â Â Lemon
- Â Â Grnd white pepper
Directions
- Mix together the salt, sugar and the rose pepper and rub into the cod.
- Leave the cod to marinate for 2 hrs.
- Before cooking the cod, make the sauce by sauteing the shallots in a little vegetable oil, adding the wine and fish stock and reducing by half.
- Sieve out the shallots and add in the cream, bringing to the boil. Add in the dill, anchovies and creme fraiche. Season with white pepper, a squeeze of lemon and reduce.
- Fry the cod in a very warm pan on the skin side for 30 seconds till crisp.
- Turn over and place in oven at 220C for 5 min.
- To serve:Pour the sauce on a plate with the fish in the middle, garnished with fresh dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 2 servings | |
| Calories 314 | |
| Calories from Fat 102 | 32% |
| Total Fat 11.55g | 14% |
| Saturated Fat 6.45g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 1458mg | 61% |
| Potassium 983mg | 28% |
| Total Carbs 8.37g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.89g | 3% |
| Protein 38.46g | 62% |
