Braised Cod Fillet With Soft Nicoise Crush And Basil Recipe

Ingredients

• 125 gm Softened unsalted butter
• (4oz)
• 2 whl Large eggs
• 6 slc White bread
• (crusts removed)
• 25 gm Black olives
• (pitted and minced) (1oz)
• 1 tsp Tomato puree
• 1 x Crushed clove of garlic
• 2 x Salted anchovy fillets
• minced
• 1 tsp Minced thyme
• 6 x Basil leaves Half a lemon
• Juice of Salt and cayenne pepper
• 4 x 225 g
• (8oz) cod supremes
• 200 ml Fish stock
• (6.6fl ounce)
• 75 gm Diced unsalted butter
• (3oz)
• 1 x Glass of dry white sherry
• 2 sm Shallots
• peeled and finely minced
• 3 x Basil stalks
• 2 Tbsp. Extra virgin olive oil Flour for dusting Half lemon
• Juice of Salt to taste
• 6 x Plum tomatoes
• 6 x Basil leaves
• cut into julienne
• 475 gm Fresh baby spinach
• (1lb)
• 50 gm Unsalted butter
• (2oz)

Instructions

1. For the Crush: Put the bread into a food processor and process into fine breadcrumbs.
2. Add in the rest of the ingredients and quickly process, just to incorporate, season to taste with a little salt and lemon juice.
3. Chill for about one hour.
4. Roll the mix between 2 sheets of grease proof paper to about 5mm thickness and leave in the fridge to set.
5. Cut to the size of the cod when required.
6. For the cod: Heat the extra virgin olive oil in a large non stick frying pan, season the cod with salt and lemon, and lightly dust with flour.
7. Place the cod into the pan, flesh side down, skin side up and lightly colour for 2 to 3 min, turn over and repeat.
8. Remove and keep warm.
9. Add in the shallots to the same pan and sweat gently for one minute, add in the white wine and reduce by half.
10. Add in the fish stock and basil stalks, bring back to the boil, return the cod to the pan and cover.
11. Place in a pre heated oven at 180 C350 F/gas mark 4 for 4 to 5 min.
12. Remove the cod and place a square of the nicoise crust on top and heat the crust under a warm grill, remove and keep warm.
13. To cook the spinach, bring the 4 tbsp of water to boil in a non stick frying pan.
14. Add in the butter and incorporate, add in the spinach and cook for 3 or possibly 4 min.
15. Season with salt and pepper.
16. Remove and divide equally between 4 warm serving plates.
17. Place the cod in the centre of each, on top of the spinach.
18. To finish the sauce, pass the cod cooking liquor through a fine sieve into another pan.
19. Bring back to the boil, incorporate the butter, add in the diced tomato, basil julienne and season to taste and divide equally between the plates.
20. Serve immedieatly.