Tue, 5 November 2019
Ingredients
4 x fillets of cod (160g)
1 beetroot (cooked & diced)
100g black pudding (diced)
100g cured dried bacon (diced)
30ml cabernet vinegar
200ml red wine
1 tablespoon brown sugar
30ml olive oil
For the horseradish cream;
1 tablespoon horseradish sauce
2 tablespoon crème fraîche
Method
For the dressing
Reduce the red wine & sugar by half over a low heat to sauce consistency
Add the vinegar & reduce in a hot oiled pan
Toss in the bacon & pudding until lightly brown
Add to sauce with the beetroot, season to taste & keep warm
For the fish
In a hot pan, sear cod on both sides for 2 mins
Season with salt, pepper & lemon juice
Finish in the oven for 5 minutes @ 180°C
For the horseradish cream
Mix the horseradish & crème fraiche together until creamy
Serve and enjoy!
