No Chips? No Problem...
Pan Fried Cod with Braised Peas and Lettuce
Tonight the Gents decided to do a recipe inspired by Jamie Oliver's version of a twist on the classic French 'Petit Pois a la Francaise'! And, like the classic, we've served ours with fish, a lovely piece of pan-fried, line-caught, cod.
We start with our first twist and that's bacon lardons. Pork and fish sounds like a terrible idea, but many a recipe pairs crisp salty pork with meaty white flakes of fish. Saute some bacon lardons, or chopped streaky bacon, until crisp and golden then set aside.
Add a knob of butter to the same pan along with a teaspoon or so of flour. Cook out your roux for a few minutes before adding chicken stock. Once well mixed and hot its in with your prepared vegetables. Classically these would be petit pois, little gem lettuce and spring onion, however, we've added a finely sliced leek as well as our bacon. Saute gently with a lid on until everything is tender, but still bright green. Add your bacon back to the pan as well as a good squeeze of fresh lemon juice just before serving.
Meanwhile you need to cook your fish. We chose line-caught cod as it's meaty texture stands up well to the salty bacon and rich chicken stock. Oiland season your fish then place skin side down in a hot pan. When the skin is crisp and golden, add a couple of knobs of butter, turn over you fish and leave to cook off the heat (if you're using a heavy bottom pan).
To serve, place your veg on a plate and top with your fish. Voila! A light and tasty supper, perfect for a summery evening.