James Martin Pan Fried Cod With Gremolata Sauce Vierge Recipes

Steps:

• To prepare the sauce, quarter the tomatoes, scoop out seeds, then finely dice flesh and put into a small bowl. Finely chop the shallot and crush the garlic, add to tomatoes with the lemon zest and juice, chpd herbs and olive oil. Season to taste. Cover and leave the flavours to infuse.
• To cook the fish, heat olive oil and butter in a heavy based frying pan. Rinse the cod fillets and pat dry with kitchen roll. Season fillets to taste. Cook over a high heat for 2-3 min on each side, until just cooked through.
• To serve, gently warm the sauce in a small pan and drizzle some over each serving plate. Top with cooked cod fillet.
• Serve immediately.

Steps:

• To make the Gremolata, simply combine the ingredients and stir well. Set aside.
• To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.
• Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
• While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
• Drain the potatoes and while they are still warm stir in the Gremolata and mix well.
• Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish.
• To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.

Steps:

• To make the dressing, boil the soy sauce, vinegar and 5 spice powder together.
• Remove from the heat, mix in the sesame oil and season with salt and pepper.
• Set aside.
• Mix the spring onions with the chilli.
• Lightly coat the fish fillets with seasoned flour.
• Heat the knob of butter in a fry pan and cook for about 3-4 minutes on each side (depending on thickness) until cooked.
• Reheat the dressing and add the onions and chilli-cook for 1-2 minutes more.
• Serve the fish with the dressing spooned over.

Steps:

• Pan fry the steaks to desired 'doneness' and keep warm.
• In a separate pan, melt the butter. Sauté the chopped shallot until soft.
• Add the whisky to the pan and carefully set it alight.
• When the flame goes out add the grain mustard, stock and mushrooms.
• Add the cream and bring to the boil. Simmer gently until the sauce has reduced by half, stirring from time to time.
• Add the chopped parsley just before serving.
• Season well. Pour over steaks to serve.

Steps:

• Melt butter in a dutch oven or 10" skillet. Add potatoes, stir to coat. Sprinkle with salt and pepper.
• Cover and cook on low, shaking the pan occasionally until the potatoes are tender, about 30 minutes.
• Put in serving dish, pour any remaining butter over and sprinkle with fresh parsley or dill.

Steps:

• Preheat the oven to 350.
• Place the caster sugar, flour and eggs into a bowl and whisk together to make a thick smooth batter.
• Grease and flour a deep baking dish and arrange all the apple slices to cover the bottom of the dish.
• Spoon the batter mixture over the top and transfer to the oven to bake for 30-40 minutes. (To check if the sponge is ready, insert a skewer into the top of the sponge, if it comes out sticky, return to the oven to cook for another 5 minutes.).

Steps:

• Heat oil in large skillet over medium heat.
• Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
• When oil heats add fillets and saute 3 mins both sides.
• Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce.
• Serve sauce over fillets.