You may also like
Categories:
cod fillet salt Brussels leeks butter chilli flakes lemon thyme white wine lemon juice salt olive oil butter white wine spelt
Viewed: 3 - Published at: 8 years agoIngredients
- 800 g (28.2oz) cod fillet
- 1 tbsp Maldon flaky sea salt
- 400 g (14.1oz) Brussels sprouts
- 2 leeks
- 50 g (1.8oz) butter
- 0.5 tsp chilli flakes
- 1 tsp chopped lemon thyme
- 100 ml (3.5fl oz) white wine
- 2 tbsp lemon juice
- 1 pinch salt and freshly ground pepper
- 2 tbsp olive oil
- 1 tsp butter
- 200 ml (7fl oz) white wine
- 300 g (10.6oz) pearled spelt
Method
- Cut the cod filet out in even square pieces, place in a serving dish and sprinkle the salt evenly over the raw cod.
- Cover with cling film and place in the fridge for 4 hours.
- Start with removing the outer leaves of the Brussels sprouts, about 200 g in all, rinse them well in cold water, drain and set aside.
- Cut the rest of the Brussels sprouts into halves and save for the puree.
- Rinse the leeks well in cold water and cut them into slices.
- For the pure saute leeks and Brussels sprouts in butter for 3 minutes, add white wine, chilli flakes and lemon thyme and let it saute for 5 minutes more.
- Blend to puree right away and keep warm.
- Boil the pearled spelt in lightly salted water for 20 minutes, drain and keep warm.
- Fry the cod in butter for about 2-3 minutes on each side, take out of the pan, and then add the saved Brussels sprouts leaves and 1 tsp of butter and saute for 2 minutes, remove half the leaves, add white wine and spelt and saute for 5 minutes.
- Season with salt and pepper.
- Place the spelt in a serving dish, place the code on top and finish with the Brussels sprouts leaves over the cod.
- Serve with the puree.
