cookery school

Loin of North Sea Cod encased in Proscuitto with a Summer Vegetable Fricassee

Ingredients

2 x 200gm Cod Loin
2 large slices Proscuitto ham
1 tbsp. Olive oil
2 knobs Butter
50gms Garden Peas
6 spearsAsparagus
4 Broad bean pods
2 Spring onions
2 cloves Garlic
75ml Double Cream
1 Pack of pea shoots
Seasoning

Serves: 2
Prep time: 20mins
Cook time: 15 mins

Method

Remove bones if required from the Cod loin.
Wrap Cod in prosciutto ham, keeping the ham quite tight
Place in a lightly oiled hot non stick frying pan
Sear for approximately 4-5 minutes on a medium heat, turning as required
Place in a preheated oven proof dish (or leave in frying pan if suitable)
Cook on 180 degrees for 6-8 minutes
Remove from oven and leave to rest for 2 minutes before serving

Fricassee Method

Heat a wok until hot, add knob of butter and add broad beans, spring onions, garden peas and asparagus to the pan
Sautee lightly in the pan ensuring that the butter doesn’t burn or brown
Add crushed garlic to the pan and reduce the heat and allow to cook for 2 – 3 minutes
Season to taste
Add double cream and reduce by half and serve together with Cod (either by the side on underneath)