To make creamed leeks:
• Sweat off the leeks in butter without colour, add the cream bring to the boil & simmer until all cream has nearly gone, you should then be left with a nice creamed texture without lots of moisture.
• Season
To make tomato butter:
• Melt the butter in a pan and sweat off the shallots, until transparent. Add the white wine & reduce until almost gone
• then add the tomatoes
• When fish is nearly cooked fold in the shrimps & parsley
• Taste for Seasoning
To make shallot rings:
• Thinly slice the shallot and break into individual rings (these are similar to onion rings)
• Dip into milk & seasoned flour
• Deep fry and set aside for garnish
To serve:
• Cook fish in a no stick pan for around 8-10 mins, starting skin side down, remember to season fish. Remember to cook 70% skin down & 30% skin up.
• Turn fish over and finish flesh side up
• When fish is about 3 mins from being ready start to prepare the garnish.
• Heat the creamed leeks back through.
• Place in a bowl or on a plate
• Place the cooked piece of Cod skin side up on top of the leeks.
• Meanwhile for the tomato butter, warm through and spoon this over the Cod
• Then mix the crispy onion rings & micro coriander together
• Lay on top of the butter for presentation