Fillet of cod with Soubise
06 April 2017 at 12:07
I trained at the Savoy hotel in London and although my cooking style has changed radically over the years to a lighter simpler approach. I still remember some of the old classics we prepared and still use them, albeit with a fresher approach and maybe incorporating spices or wild ingredients.
Soubise is a wonderful old classic recipe and is very rich, traditionally it goes with lamb but I think that cut through with lemon juice and olives it goes well with the firm white fish. Also at this time of year, spring greens are good and maybe a few leaves of wild garlic will lift the sauce.
Ingredients
2 large onions
Tblsp butter
150ml double cream
100g black olives
Nutmeg
Juice of a lemon
4 fillets of Cod
Olive oil
Method
- Finely chop the onion and sweat gently in the butter in a saucepan, to soften but not colour, this needs a low heat, and takes about 10 minutes. Once soft pour over the cream and cook gently to thicken and reduce.
- Season with the nutmeg and lemon juice, add the chopped olives. Set aside.
- Turn the oven to 180C.
- Place the fillets on a metal sheet, season and brush lightly with oil and roast in the oven for 10 minutes.
- Serve.
Recipe by Christopher Trotter
Food photography by Caroline Trotter