5 May 2014

Pan-fried cod loin with pea and mint puree, bacon and roasted Jersey Royal potatoes




Whooppeee. This is my 100th post on katie's kitchen journal! Who'd have thought it! Hopefully there's many more to come!
This recipe is a celebration of spring- delicious Jersey Royal new potatoes, bright green fresh garden peas blended with mint accompanied by tenderstem broccoli and a lovely piece of succulent cod loin. It makes a great weekday supper or easy meal for entertaining- the pea and mint puree can be made in advance, the potatoes par-boiled and thrown into the oven and then its a very quick and easy process to cook the perfect cod loin.

Ingredients:
340g garden peas (fresh if possible but can use frozen)
Big knob of salted butter
2 tbsp crème fraîche
Salt and pepper
Small handful of fresh mint leaves

200g bacon lardons

12 Jersey Royal new potatoes
Olive oil

4 pieces of cod loin (skinless and boneless)
Plain flour
Rapeseed oil

One pack of tenderstem broccoli
The juice from half a lemon

Method:

1.     Preheat the oven to 200°C (180°C fan) mark 6. Put 3 tbsp or olive oil into an oven-proof baking dish and put the dish into the oven.
2.    Roughly peel the new potatoes and cut them in half. Add to a pan of boiling water and par-boil them for 5 minutes. Then drain the potatoes and tip into the hot baking dish along with a good pinch of sea salt and black pepper. Mix thoroughly in the oil and then return the dish to the oven to roast the potatoes for 20 minutes.
3.    Meanwhile, add the peas to a large saucepan and cover with boiling water. Bring to the boil over a high heat and then simmer for 3-4 minutes until tender. Drain and add to a food processor or blender.





4.  Add the fresh mint, butter, crème fraîche and a good pinch of salt and pepper to the peas in the blender. Blitz on full power until you have a smooth velvety purée. Leave the lid on the blender to keep the puree hot whilst you cook the fish.






5.    Add the bacon lardoons to a large non-stick frying pan. Fry for 4-5 minutes until crispy and then transfer to a small bowl.
6.    Meanwhile add the broccoli to a pan and cover with boiling water. Boil for 8-10 minutes until tender. Drain.
7.    Add 3 tbsp of rapeseed oil to the frying pan and about 100g of butter. Turn the heat to a medium and let the butter melt and bubble slightly.
8.    Roll the cod loins in a sprinkling of plain flour and black pepper on a plate. Add to the frying pan and turn the heat up slightly. Cook the cod loins on one side for 3-4 minutes until crispy and golden. Keep bathing the fish with the butter from the pan. Then flip the cod over and cook on the other side for another 2-3 minutes. When cooked the fish should be soft and flaky and white the whole way through. Once cooked, squeeze the lemon juice over the fish. Return the bacon to the pan along with the fish to heat up.
9.    Spoon a generous serving of the pea purée onto each plate and then top with the roasted new potatoes. Lay the broccoli over the top and then place the cod loin on top of the potatoes. Scatter the bacon and serve immediately.










4 comments:

  1. Mm this looks absolutely delicious!

    B xx

    dearbaker.co.uk

    ReplyDelete
  2. Just came across your blog, really refreshing recipes and I like your "clean" layout as well.
    Will be checking it out!
    Keep up the good work!
    Maria
    iblogathens.com

    ReplyDelete
  3. This looks amazing! Beautiful presentation Katie!

    Craving now!

    Katie <3

    ReplyDelete
  4. heaven on a plate :)
    and that green is just so vivid, keep on the good work gal
    x x x
    {The Lobster & Me}

    ReplyDelete

Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x