Recipes

Seared cod, globe artichoke, spinach, pickled red onion and buckwheat

By Emily Roux and Diego Ferrari

A tasty Cornish cod dish prepared by Emily Roux and Diego Ferrari from their restaurant Caractère in the heart of London’s Notting Hill district.

Ingredients


BARIGOULE:
• 125g of white wine vinegar
• 125g of water
• 15g of sugar
• 1 sprig of thyme
• ½ tbsp. of salt

• 4 globe artichoke hearts (turned)

BUCKWHEAT:
• 125g of roast buckwheat
• 1 peeled garlic clove
• 1 tsp. of lemon zest

PICKLED RED ONIONS:
• 1 red onion
• 80g of sugar
• 1 tsp. of salt
• 100g of red wine vinegar
• 100g of water

BEURRE BLANC:
• 3 chopped shallots
• 38cl of white wine
• 13cl of white wine vinegar
• 200g of cold cubed butter
• 15ml of parsley oil

• 4 portions of Cornish cod (165g pp)
• Salt and pepper for seasoning
• 10ml of olive oil

• 300g of new season spinach

Method


1. To prepare the barigoule: Place all the ingredients into a large saucepan and bring to the boil. Add the globe artichokes to the boiling liquid and leave to simmer for approximately 10 to 15 minutes until tender.

• 125g of white wine vinegar
• 125g of water
• 15g of sugar
• 1 sprig of thyme
• ½ tbsp. of salt
• 4 globe artichoke hearts (turned)


2.
To prepare the buckwheat: Place the buckwheat into a large saucepan together with the garlic, lemon zest and pinch of salt. Pour enough water to cover, then place a tight fitted lid and leave to simmer for 7- 8 minutes. Once cooked, pour into a colander to get rid of any excess water and discard the garlic clove.

• 125g of roast buckwheat
• 1 peeled garlic clove
• 1 tsp. of lemon zest


3.
To prepare the pickled onions: Peel and cut the red onions into equal sized (5mm) ‘strands’. Place the sugar, salt, red wine vinegar and water into a large saucepan. Bring to the boil and pour immediately over the strands of red onion. Cover with cling film and leave until completely cooled.

• 1 red onion
• 80g of sugar
• 1 tsp. of salt
• 100g of red wine vinegar
• 100g of water

4. To prepare the beurre blanc: Peel and roughly chop the shallots. Place in a large saucepan together with the wine and vinegar. Leave to simmer gently until the liquid has reduced by a ¾. Pour the mixture (still hot) directly into a blender and add the butter cube by cube until an emulsified sauce is achieved. Season to taste and incorporate the parsley oil.

• 3 chopped shallots
• 38cl of white wine
• 13cl of white wine vinegar
• 200g of cold cubed butter
• 15ml of parsley oil


5.
Season the cod with salt and pepper before searing in a hot frying pan with olive oil. Each side should be properly coloured before finishing in the oven for 3 to 4 minutes (depending on thickness of the fish).

• 4 portions of Cornish cod (165g pp)
• Salt and pepper for seasoning
• 10ml of olive oil


TO FINISH / SERVE:
Once all the ingredients are nice and hot. Fill the globe artichoke with a mix of spinach leaves, buckwheat and pickled red onion. Dress the fish delicately on the plate with the filled artichoke by its side. Pour the beurre blanc in the centre of the plate.

• 300g of new season spinach

TIP: The pickled onions can be prepared in advance and stored in the fridge for several days.

 

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