Fillet of cod with caramelised fennel, Westlands sea purslane and lemon gel

Westlands .

Westlands

Premium Supplier 12th December 2017

Fillet of cod with caramelised fennel, Westlands sea purslane and lemon gel

⁣Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the ⁣Fillet of cod with caramelised fennel, Westlands sea purslane and lemon gel ⁣recipe a try yourself? ⁣Serves four as a main course

Ingredients

  • ⁣For the lemon gel:
  • 1 lemon, juice and zest
  • 50g caster sugar
  • 50g white wine
  • 100g water
  • 1 sprig of thyme
  • 10g Sosa vegetable gel
  • ⁣For the fennel:
  • 2 fennel bulbs
  • 20ml olive oil
  • 1 large banana shallot, sliced
  • 1 clove of garlic, sliced
  • 100ml vegetable stock
  • 20g unsalted butter
  • Maldon sea salt and freshly ground black pepper
  • ⁣For the cod:
  • 4 x 150g cod loin portions
  • Olive oil
  • 20g unsalted butter
  • Maldon sea salt
  • ⁣To serve:
  • 30g Westlands sea purslane
  • 10g unsalted butter
  • Freshly ground black pepper

Method

⁣⁣For the lemon gel:
⁣Combine the lemon juice and zest with the sugar, wine and water in a small pan. Bring to the boil, stirring occasionally. Add the thyme and reduce by half. Remove the thyme and whisk in the vegetable gel. Bring back to simmer and then allow to cool to room temperature. When cold and set, blitz the gel to a purée. Transfer to a squeeze bottle.
⁣⁣For the fennel:
⁣Trim the tops of the fennel bulbs and remove any tough outside leaves. Cut the fennel into quarters and trim out the core,
leaving enough to hold the wedges together. Heat the oil over a medium heat in a heavy based frying pan and seal the fennel on the cut surfaces. You are looking for a deep golden brown colour. Push the fennel to one side and add the shallots and garlic and cook until they start to soften. Add the vegetable stock, season and bring to the simmer. Whisk in the butter and season well. Cover with a piece of buttered silicone paper and transfer to a hot oven. Cook for 10-15 minutes, basting occasionally and adding a touch more stock if necessary. The pan wants to be fairly dry when done.
⁣⁣For the cod:
⁣Season the cod loin portions on the flesh side and heat some oil in a large non-stick pan. Place the cod in flesh side down and cook until the surface is a pale golden brown. Add a splash more oil and then the butter. Season the upper side of the fish, baste and turn over. Finish cooking in the pan or transfer to the oven depending on the thickness of the fish. Transfer to a tray to rest while plating the garnish.
⁣⁣To serve:
⁣Retain a few leaves for finishing the dish. Blanch the purslane in boiling water for 20 seconds, drain well, pat dry and
then finish in a pan with the butter and a few grinds of black pepper. Place the fennel in the centre of the plates with the buttery shallot mix. Sit the cod on the fennel and add the lemon gel to the plate. Scatter the purslane around along with a few raw leaves for a
different texture.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.