Preparation:
Cooking: 1.5 hours (Prep & Cooking Time)
Serves: 4 people
Poached Cod, Haricot Bean & Spring Broth
Ingredients
- 4 Portions Cod
- 1 courgette peeled into ribbons
- 1 corn on the cob
- 100g sugar snap peas julienne
- 100g fresh peas
- 300g Parsley leaves
- 100g sunflower oil
- 300g Baked Beans
- 500g Fish Stock
- Extra Virgin Olive Oil
- 4 large Wild garlic leaves finely chopped
- Lemon Juice
- Salt
Method
Make the parsley oil by putting the leaves and 300g sunflower oil in to a Thermomix and setting at 80c for 8 mins, strain and cool, alternatively, heat the oil and parsley gently, then blitz well and pass.
Deskin the fish & lay the skin between 2 pieces of parchment in between two baking sheets, bake at 180c for 6-10 minutes until crisp.
Place the cod in a vac pac pouch with a little olive oil & lemon zest, seal and cook in a water bath at 46c for 45 minutes. Or poach in a hot fish stock not simmering for 10-15 minutes until just starting to flake.
Grill the corn on the cob until charred slightly, cut them off with a knife.
Drain the tomato sauce from the baked beans and use in a burger dressing, wash the beans well.
Bring the fish stock to the boil and add the peas, sugar snaps, and cook for 2 mins then add the courgette ribbons, add the corn, parsley oil, wild garlic leaves, lemon juice & washed beans, correct seasoning, and serve with the poached fish and crispy skin.
