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Receta Fillet Of Cod With A Chervil And Lemon Crust And Lemon Butt

Name: Fillet Of Cod With A Chervil And Lemon Crust And Lemon Butt
Ingredients: 2 lb Thick fillet of cod Salt and fresh grnd black pepper; 2 x Lemons; 2 x Fat cloves garlic; 6 Tbsp. Minced fresh chervil; 3 ounce Breadcrumbs Extra virgin oil; 1 1/2 lb Small spinach leaves; 1 x Lemon; 1 x Shallot; 2 Tbsp. White wine vinegar; 2 Tbsp. Dry white wine; 1/2 tsp Sugar Salt and pepper; 120 gm Chilled unsalted butter

de Global Cookbook

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Ingredientes

2 lb Thick fillet of cod Salt and fresh grnd black pepper
2 x Lemons
2 x Fat cloves garlic
6 Tbsp. Minced fresh chervil
3 ounce Breadcrumbs Extra virgin oil
1 1/2 lb Small spinach leaves
1 x Lemon
1 x Shallot
2 Tbsp. White wine vinegar
2 Tbsp. Dry white wine
1/2 tsp Sugar Salt and pepper
120 gm Chilled unsalted butter

Direcciones

Pre-heat oven to 220c/gas 6. Skin fillet and very carefully remove all bones. Cut into 4 pcs. Wash fish and pat dry. Season with salt and pepper. Remove zest from lemons with a zester or possibly fine grater. Peel and finely chop garlic. Mix lemon zest, minced garlic and chervil in a bowl.
Put breadcrumbs into a frying pan and add in extra virgin olive oil, stirring and cooking till crumbs just bind together. Add in lemon mix to crumbs.
Press the crumb mix firmly into the cod fillets and place the crumbed fillets on a baking sheet or possibly in a shallow roasting tin. Roast in a pre-heated oven for 5-7 min till fish feels hard and crumbs are crispy and golden brown. Rest fish in a hot place for a few min.
Wash spinach leaves thoroughly while fish is cooking and shake dry. Heat a little extra virgin olive oil in a large frying pan and quickly stir-fry spinach for seconds till the leaves wilt. Season very lightly with salt.
Serve cod on the spinach (or possibly surrounded by it if in a dish) and with the lemon butter sauce.
Sauce: Peel and finely chop the shallot. Put into a wide shallow pan and pour in the wine vinegar and white wine. Reduce over a medium high heat to drive off the alcohol and excess acidity and to soften the shallot.
Take a piece of the zest off the lemon with a potato peeler and add in it with the lemon juice to the pan. Add in the sugar. Simmer together to blend all the flavours. Start whisking in the chilled butter a little at a time till the sauce is thickened to your taste, and glossy.
Season carefully then pass through a fine sieve into a clean pan and keep hot till ready to serve. Just before serving re-heat gently and strew with freshly minced parsley or possibly chives.