1. In a blender, blend the pine kernels, 1/2 a chopped garlic clove, 15g of grated parmesan, basil and rocket. Carefully and slowly add the virgin olive oil then season.
2. Mash the potatoes, then add the butter beans, the rest of the chopped garlic clove and a little bit more olive oil. Fry on a pan the cod (skin facing down) for about 2 or 3 minutes, then bake it at 190degrees for 15minutes.
3. Mix the breadcrumbs with 60g of parmesan (i.e. the rest of the parmesan) and the mixed herbs. Spread this over the top of the cod and grill.
It is best to serve the cod on a bed of mash and drizzle with the rocket pesto.
|Cooked Butter Beans||75g|
|Extra Olive Oil||60ml|
|Cod Loin||2 X 200g|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.