We continue our series of chef’s favourite recipes from Karma Salford Hall’s chief culinary creative James Woodhams, who this week serves up a hearty fish supper featuring tasty cod fillet with an indulgent crumb alongside a blend of perfectly julienned vegetables…
Crumb topped Cod loin, tagliolini vegetables & grain mustard butter sauce
Cod Loin And Crumb Topping
Grain Mustard Butter Sauce
How to prepare
For The Cod Loin Fillets
Wash and dry the cod and make sure there are no pin bones left in the fillet. For The Grain Mustard Butter Sauce
Peel the shallot and garlic and dice finely. Place into a saucepan along with the thyme, vinegar and wine. Place onto the heat and reduce by half, then add the cream and bring up to a boil. Turn down the heat and slowly add the butter stirring all the time.
Once all the butter is combined, finish with the chives and grain mustard and season. Place aside until needed.
For The Crumb Topping
Briefly blitz the breadcrumbs, butter, cheese, shallot and parsley in a processor until it comes together. Season with salt and pepper and a squeeze of lemon juice.
For The Vegetable Tagliolini
Julienne the carrot, celery, courgette and leek finely. Blanch all the vegetables in a saucepan of boiling salted water. Add the pasta either before or after, dependent on cooking time.
Drain off the water, add a good knob of butter and a squeeze of lemon juice.
Check the seasoning and finish with a handful of chopped chives.
To Finish The Cod
Preheat the oven to 165°C. Place the cod loins on a lightly oiled oven tray and top with the tomato sauce, followed by the crumb mix topping. Place into the oven for six minutes. Once cooked, remove the cod from the oven and pice one fillet onto each pile of the pasta and vegetables. Spoon the sauce around the cod.