Poached Cod in Lemon Juice on Pesto with Tomato Concasse


Serves 1

Poached Cod in Prawn Stock

  • Fresh cod 120g
  • Prawn Stock

Borage Pesto with Halloumi Cheese

  • Borage Cress 2 punnets
  • Mixed Nuts 1 full teaspoon
  • Halloumi Cheese 40g
  • Onion 1 full teaspoon chopped onion
  • Grapeseed Oil
  • Tomato concasse 30g
  • Saffron oil a drizzle
  • Savory mix nuts tuille biscuit

For the Saffron Oil

  • Virgin olive oil 50cl
  • Saffron strands 1g
  • White wine 10cl

Savory Mixed Nut Biscuit (Tuille)

  • Caster sugar 60g
  • Unsalted butter 60g
  • Ground Almonds 75g
  • Flour 125g
  • Egg white 1 each
  • Table salt 1 pinch

Poached Cod in Prawn Stock
Poach the cod for 5-6 minutes in prawn stock.

Borage Pesto with Halloumi Cheese
Place all in a hand blender, blend and add some grapeseed oil. Add a bit of white ground pepper. Do not add salt, because Halloumi cheese has plenty of that.

For the Saffron Oil
Pour the white wine and saffron strands in a pan and reduce to almost dry. Add the olive oil, mix well and pour in a plastic bottle. Reserve for at least 72 hours before use. 

Savory Mixed Nut Biscuit (Tuille)
Mix the sugar, salt and egg white together until foamy. Add the flour in one go and mix well. Add the melted butter and the ground almonds. Cut the dough to size and bake in an oven at 160 ºC until golden brown.

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