Pan seared cod with truffle, pea, mint purée with a lemon pangrattato
Serves 2
Ingredients:
- 2 fillets of cod
- Salt and pepper to season
- olive oil
- 1 cup frozen peas, leave a 1/4 for garnish
- 1/2 cup of mint, some for garnish
- 1/2 cup basil
- 1 tbsp butter
- 2 Tbsp Truffle oil, drizzle for garnish
- 1 tbsp olive oil
- 1 tsp Salt
- Scrunch of cracked black pepper
- 4 slices of stale bread, or 1 cup breadcrumbs
- Rind of 1 Lemon
- 2 Tbsp capers
- 2 tbsp olive oil
Method:
- First make the pangrattato. Blitz up the stale bread to a fine breadcrumb. Heat a non stick pan, add a drizzle of olive oil and fry the capers off for 1-2 min. Then add the breadcrumbs and lemon rind. Toss continuously until it’s starting to colour. Remove and place back in the blender and blitz again. This is to blend in the capers and make it super fine. Transfer back to pan and cook for another 3 min until golden. Place into a bowl and set aside.
- Next make the purée. Cook the peas, strain then transfer back into the pot. Add the butter, truffle oil, olive oil, basil and mint along with a good scrunch of cracked black pepper. Using a hand held blender, blitz until smooth. Set aside
- Preheat oven to 160 degrees.
- Season the fish with salt and pepper on both sides. Then heat a non stick pan, add a small dash of olive oil. Place fish, skin side down and fry for 3 min in touched. Turn the fish over and then place the pan in the oven and cook for 12-14 min.
- Spoon pea purée onto the centre of a plate, using the back of the spoon to make a beautiful bed, remove fish from oven and place it gently in the centre, scatter the remaining peas on top along with the pangrattato, drizzle a little truffle oil and add extra mint leaves for garnish.
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