Seared cod with chowder sauce
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 1 knob butter
- 1 shallot, chopped
- 50g lardons
- 100ml white wine
- potato large waxy
- 100g clams
- 100g sweetcorn
- 50ml double cream
- olive oil
- 2 x 150g thick-cut cod fillets
- to serve chives
Method
- STEP 1
Melt a knob of butter in a pan. cook 1 finely chopped shallot and 50g lardons until the shallots have softened. Add 100ml white wine, 1 chopped large waxy potato and 50ml water. Cover, then cook until the potatoes have softened. Tip in 100g clams, cover, then cook for 5 minutes until they have opened – discard any that don’t. Stir through 100g sweetcorn and 50ml double cream and keep warm.
- STEP 2
Heat a little oil in a pan, then put 2 × 150g thick-cut cod fillets in, skin-side down. season, then cook for 3-5 minutes until the skin is crisp. carefully turn over, then cook for 2 minutes more until just cooked through. Serve the fillets with the potato mixture and sprinkle with snipped chives.
