Recipe by Head Chef, Tony Shaw
- 2lb Cod Fillet (or enough for 4)
- 4 Rashers of Pancetta
For the puree:
- 1 Cauliflower
- 100ml Cider
- Sprig of Thyme
- 2 Bulbs of Garlic diced
- Salt & Pepper
- For the Duxelle
- 1lb Button Mushrooms
- 1lb Girole or other wild mushroom is not available
- 2 bulbs of Garlic, diced
- Half an onion, diced
- Glass of Port
- Butter & oil for cooking
- Salt & Pepper
- To serve:
- 2 x Red Pepper chargrilled
- Samphire to garnish
For the cider and cauliflower puree:
Finely slice the cauliflower florets being careful to not use the core, put in the pan with the cider, milk and thyme. cook for 20 mins until soft, blend, pass through a sieve and season with salt & pepper.
For the Wild Mushroom Duxelle
Blend the mushrooms in a blender until a course pate. Sweat off the onion and garlic in a little butter and oil then add the mushroom and cook for 20 mins until the mushrrom mix becomes dry. Add port and seasoning and reduce.
For the Pancetta cut into very thin slithers and put on a grease proof tray and put another try on the top to press them then cook in the oven for 7-10 mins until crispy.
Start the cod off in the pan well seasoned and with a littl butter just to get the skin crispy and then finish in the oven for about 7-10 mins depending on thickness
Put a serving of cider & cauliflower puree on to the plate with a portion of Wild Mushroom Duxelle with the pancetta. Lay the fish on top of the puree and serve with grilled red pepper and the samphire. Drink with Joe Taylor’s wine choice see below
Joe Taylor, the Riverside Somellier’s Wine Choice
“The wine I have selected to go with Tony’s Roasted Cod dish is Lamblin & Fils Chablis 2010 (chardonnay grape) 12.5% alcohol content. It is a medium bodied wine with a predominent lemon flavour that is perfect with cod and has enough structure and weight to match the stronger flavours of the wild mushroom and pancetta”.
The wine Joe recommends – Lamblin & Fils Chablis 2010 is available from Wessex Wine in Bridport