Roast Cod, Beetroot, Bacon & Black Pudding Dressing with Horseradish Cream

Tue, 12 November 2019

Ingredients

4 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 fraîche together until creamy

 

Serve and enjoy!