PAN FRIED COD WITH SAUTÉED POTATOES, BABY LEEKS, HERB AND SMOKED BACON BUTTER
Ingredients:
100g potatoes
Sea salt and freshly ground black pepper
1 x 200g piece of cod (skin on)
Olive oil
4*baby leeks
100g smoked bacon
50 g butter
Lemon zest
1 tbsp tarragon
1 tbsp chives
1 tbsp flat leaf parsly
Serves 1
How to Cook:
Cook the potatoes in boiling salted water until tender, drain, cut into
2cm thick slices and set aside. Heat a few tablespoons of olive oil in
a non stick saucepan and fry the potatoes on both sides until golden
brown. Season well and keep warm in a moderate oven.
Blanch the baby
leeks until just tender, drain and refresh. Set aside.
Heat up some olive oil in a non-stick saucepan and fry the bacon on a
high heat until just starting to caramelise. Add the cod, skin side
down and keep the heat on high.
After 2 minutes, turn the cod over and baste with the juices in the
pan. Add the butter, lemon zest and herbs and continue to baste. Plate
the cod in the centre of the plate.
Add the potatoes and leeks to the saucepan, toss with the butter and
bacon and drizzle over the cod, arranging the leeks and potatoes around
the cod.
Serve with plenty of black pepper and, most importantly, enjoy!
Domini & Peaches Kemp – at a glance:
The
sisters were born in the Bahamas, but both trained as chefs. In 1999,
they created the itsa brand, encompassing four gourmet bagel stores,
outdoor catering (Feast catering), restaurants (itsa4 restaurant, Table
Brown Thomas Cork and The Restaurant, Brown Thomas Dublin) and a café
(itsa @ IMMA).
More recently, Peaches & Domini received the Image Magazine Business Woman of the Year Award 2009.
Try this amazing dish and many more at The Restaurant Brown Thomas Dublin.