Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the poached cod and samphire
- 160g/5¾oz unsalted butter
- 2 x 300g/10½oz cod fillets, skin-on and pin boned
- 400ml/14fl oz hot fish stock, to cover
- 200g/7oz samphire
For the sauce vierge
- 1 tsp coriander seeds
- 200ml/7fl oz extra virgin olive oil
- 1 garlic clove, crushed
- 2 beef tomatoes, diced
- 1 lemon, juice only
- 1 tbsp chopped fresh basil and chervil
Method
-
To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement.
-
Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes.
-
To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside.
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To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar.
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Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute.
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Serve the cod with the remaining samphire and sauce vierge.
