Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Roast fillet of cod

11 September 2006
Roast fillet of cod

Ingredients

(serves one)

6oz fillet cod skin on scaled part boned
2dsp pea purée
10 sauté potatoes
5fl oz spicy tomato sauce
Olive oil
Salt and pepper

Method

Heat pea purée and tomato sauce separately.

Reheat sauté potatoes in butter season and keep hot.

Season skin side of cod fillet with salt and pepper. Cook in hot pan skin side down. Cook this side only - skin must be crisp.

Place pea purée in centre of large bowl. Spoon tomato sauce around in a fine trickle.

Drain cod. Place skin side up on peas.

Pour thin line of olive oil around tomato sauce. Garnish and serve.

To make the spicy tomato sauce

Ingredients

7lb ripe tomatoes
1lb pepper trimmings
1lb chopped onion
3 cloves garlic
1dsp tomato purée
Herb stalks
250ml olive oil
2dsp caster sugar
Salt and pepper

Method

Heat olive oil add onion and garlic.

Add tomatoes pepper trimmings tomato purée herbs and caster sugar.

Cover cook until the tomatoes are tender. Add a little water if necessary.

Liquidise. Pass through a coarse sieve first then a fine sieve.

Season to taste. Add some olive oil and chopped fresh basil.

Chill - the flavour improves from infusing the olive oil and basil.

To make the pea purée

Ingredients

2lb quality frozen peas
6oz butter
Salt and pepper

Method

Melt butter over high heat.

Add peas season with salt andpepper.

Cook with lid on for 8-10 minutes or until just tender.

Purée. Place in a bowl allow to cool. Chill.

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