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Rose Pepper Cured Cod Fillet With Dill And Anchovy Sauce Recipe

by Global Cookbook

Ingredients

2 x 200 g cod fillet, (with skin on) 2 tsp Sugar 1 tsp Salt     A healthy pinch of rose peppercorns, grnd 2 x Shallots, minced 50 ml White wine 100 ml Fish stock

100 ml Double cream 1 lrg Bunc dill, minced 1/2 tsp Anchovies, minced 1 tsp Creme fraiche     Lemon     Grnd white pepper

Directions

1. Mix together the salt, sugar and the rose pepper and rub into the cod.
2. Leave the cod to marinate for 2 hrs.
3. Before cooking the cod, make the sauce by sauteing the shallots in a little vegetable oil, adding the wine and fish stock and reducing by half.
4. Sieve out the shallots and add in the cream, bringing to the boil. Add in the dill, anchovies and creme fraiche. Season with white pepper, a squeeze of lemon and reduce.
5. Fry the cod in a very warm pan on the skin side for 30 seconds till crisp.
6. Turn over and place in oven at 220C for 5 min.
7. To serve:Pour the sauce on a plate with the fish in the middle, garnished with fresh dill.

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