Roast cod with sweetcorn, chives and girolle butter sauce
Impress someone special with Matt Tebbutt's salted cod dish, served with a butter sauce and sautéed mushrooms.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- cod: 2 cod fillets (200g/7oz each), skin on and pin boned
- plain flour: 25g/1oz plain flour
- oil: 2 tbsp olive oil
- shallot: 1 shallot, finely chopped
- garlic: 1 garlic clove, finely chopped
- : 1 corn on the cob, kernels removed
- 250g/9oz girolles (preferably Scottish)
- white wine: 50ml/2fl oz white wine
- white wine vinegar: splash white wine vinegar
- chicken stock: 50–100ml/2–3½fl oz chicken stock
- butter: 50g/1¾oz unsalted butter
- chives: 2 tbsp chopped chives
- salt: pinch salt
Method
Season the cod lightly with salt, cover and allow to firm up for 1 hour.
Preheat the oven to 200C/180C Fan/Gas 6. Pat the fish dry, then dust lightly in the flour. Place a flameproof frying pan over a high heat and add the oil, then cook the fish flesh-side down for a few minutes until golden.
Transfer the pan to the oven and cook for 6 minutes or until cooked through. Allow to rest.
Meanwhile, heat some oil in a saucepan over a medium heat then add the shallots, garlic, sweetcorn and girolles and sauté.
Add the wine to the pan and reduce by half. Add the white wine vinegar and then the stock.
Remove the pan from the heat, then add the butter to monté the sauce, swirling in the pan until melted and combined. Add the chives, season with salt and spoon over the fish to serve.
