Recipes

Pan Seared Cod with Bean Puree

If you’ve had a chance to visit my gorgeous new restaurant – Soane’s Kitchen – in Ealing, you may have seen this delicious, seasonal summery pan seared cod dish on the menu. It’s been one of our most popular dishes since the launch last month so I wanted to exclusively share the recipe with you; as well as being super fresh and easy to make for a light supper. Enjoy!

Ingredients
2 line caught cod fillets
100g summer peas
Juice of ½ lemon
1tsp salted butter
1tsp olive oil

Broad Bean Puree:
500g broad beans, picked
1 tbsp butter
50ml single cream
Malden sea salt
Cracked pepper

Salsa Verde:
½ garlic clove
1 handful fresh parsley
1 handful fresh basil
1 handful fresh mint
1tsp capers
2 anchovy fillets
1 tbsp chopped cornichons
4 tbsp good quality olive oil

Method:
1. Make the puree by steaming the broad beans until cooked and blitzing with the butter, seasoning and cream.
2. Make the salsa verde by chopping all the ingredients, place in a bowl and mix through the olive oil. Taste and season
3. Pan sear the cod in a pan and add in the lemon juice, peas and butter at the end.
4. Plate up your dish with the puree, cod and salsa verde on top
5. Enjoy with a crisp white wine.

Fancy a visit to Soane’s Kitchen to try it for yourself? Visit the website here for the full menu and reservation information.

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