Thursday, 4 August 2011

Cod Verdure

Cod Verdure
Cod Verdure
For 4

1tsp White wine vinegar
1tsp Lemon juice
1tbsp Double cream
150gm Butter
1 Bay leaf
250gm Mix of your favourite green summer legumes and/or vegetables such as:
Peas, courgette, fennel, broad beans, sugar snaps, runner beans, asparagus, spring onion etc
A few choice Scottish girolles (optional)
Parsley, chives, dill, fennel frond and/or pea shoots
4x 180gm Cod fillets


1) Combine the white wine vinegar and lemon juice in a small saucepan.
2) Bring to the boil and add the cream and bay leaf, reduce somewhat.
3) Reduce the heat and whisk in the butter a bit at a time.
4) Cover with a lid or cling film and leave somewhere warm.
5) Season the cod fillets well and fry in a hot non-stick pan until golden.
6) Turn the fillets over, baste in a little butter and if they are very thick, pop in a hot oven for a minute or two.  If not, let rest in a warm place.
7) Quickly blanch the green veggies and girolles if using and drain well.
8) Warm the butter sauce gently and fold in your ‘verdure’.
9) Add chopped herbs of your choice and mix well.

To serve:

    Divide the verdure mix between the four plates and top with a golden fried cod fillet.  Garnish with pea shoots, dill or fennel and serve with a crisp white such as a good Chablis.


    Verdure: 1. greenness, especially of fresh, flourishing vegetation.
    I have always loved this word.  Many will know me as a bit of a wordsmith as well as a cook and more and more this is filtering into my menus whether it be from an historical aspect or something that just sounds apt.  Verdure is a perfect word for this dish as it uses the very best of the peak summer.  All things green and good.
    I haven’t cooked with cod for around six years.  I’ve missed it and felt that it was my duty to give the fish a break due to apparent dwindling stocks.  Turns out it isn’t the stocks that are the problem!  There is only so much we can do as cooks and diners, I’ll pick my battles elsewhere and enjoy cod again for awhile.  It really is a perfect fish, wasted in batter to my mind.

A Southernhay House Hotel signature dish.

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