How To Make Herb Encrusted Cod With Creamed Fennel And Crispy Leeks: Simply Gourmet скачать в хорошем качестве

How To Make Herb Encrusted Cod With Creamed Fennel And Crispy Leeks: Simply Gourmet

In this episode of Simply Gourmet Rich Harris shows you how to make a delicious baked cod fillet with a herb crust, served with creamed fennel and crispy leeks. Subscribe! http://www.youtube.com/subscription_c... Check Out Our Channel Page:    / videojugfoodanddrink   Like Us On Facebook!   / 382470928450558   Follow Us On Twitter!   / videojugfood   Watch This and Other Related films here: http://www.videojug.com/film/how-to-m... Prep:50m Cook:25m Total:1h:15m Serves:2 Ingredients: 2 cod loins 90 g butter 1 clove garlic, peel and crushed 25 g parmesan cheese, grated 25 g dry white breadcrumbs small bunch of basil small bunch of tarragon small bunch of parsley sea salt olive oil 1 fennel bulb 1 tsp fennel seeds 150 ml double cream 1 leek vegetable oil Step 1: Make The Herb Crust Take your herbs and chop them in half. Place half the herbs in a food processor, along with your roughly chopped garlic cloves, the parmesan cheese and dry white bread crumbs. Finally add the butter and a pinch of salt and begin to blitz together until a rough paste is former. Add some olive oil to bring all the ingredients together into a smooth paste. Step 2: Shape The Crust Spoon the smooth, green paste onto a baking sheet, lined with baking paper. Lay a second sheet on top and gentle press down on the crust. Take a rolling pin and roll out the paste to create a thin layer a couple of mm thick. Transfer to the fridge and leave to set. Step 3: Cook The Fennel Slice off the tops of your fennel, then slice the bulb in half, and then into quarters and remove the core. Once cored, finely slice the fennel. In a pestle and mortar, grind the fennel seeds with a pinch of sea salt to help break them down. Place a large frying pan over a medium heat and add some olive oil then pour in the crushed fennel seeds and fry for a few seconds. Add the butter and leave to melt. Once the butter begins to foam add the sliced fennel and leave to cook over a medium to high heat for about 10 minutes until the fennel has started to caramelise and soften. Step 4: Add The Cream Once the fennel has begun to soften pour in the cream and stir through. Leave to cook for a few minutes over a low heat until it has become sticky. Step 5: Fry The Leeks Wash and finely shred your leeks. Place them into a saucepan half full with cold vegetable oil and slowly bring it up to the boil. Once the leeks have turned a dark golden colour take the pan of oil off the heat. Remove the leeks from the oil and drain them on a sheet of kitchen towel to remove the excess oil. Season with a pinch of sea salt while they are still warm. Step 6: Cream The Fennel Using a liquidizer or hand blender blitz half of the fennel and cream mixture until smooth. Return the mixture to the pan and stir through the remaining slices of fennel. Step 7: Cook The Cod Drizzle your cod loins with olive oil and a pinch of salt and then turn them around a few times in the mixture to make sure they are well coated. Place the fish into an un-oiled frying pan on a medium to high heat and fry for about 2 minutes. Remove the herb crust from the fridge and, leaving the paper on, cut out two rectangles, roughly the same size of your fish. After about 2 minutes of cooking, remove the pan from the heat and turn your fish over. Unpeel the two rectangle crusts on one side and lay them over the fish. Gently peel back the paper on the top side and then place the pan under the grill for about 2 minutes, until the fish has cooked through and the crust has begun to turn golden brown. Step 8: Serve While the fish is under the grill, slice up the discarded fennel leaves and stir through the creamed fennel. Add a couple of spoonfuls of the creamed fennel onto your plates, and place the cooked cod on top. Add a handful of the crispy leeks and water cress and drizzle with olive oil.