Cod ‘BLT’

I was drawn to this recipe mainly because I thought that the combination of cod, bacon, tomato and lettuce with a dressing was nothing short of bonkers! Anyway, dubiously I created my take on Nathan Outlaw’s orginal recipe (which as a little too cheffy for me) and was absolutely gob-smacked at what a wonderful dish it turned out to be (the dressing in particular is divine) – a great and very different salad for a summer’s evening supper!

Serves 4

What you need…

1 x baking tray, liberally buttered

1kg cod, gutted, filleted and skinned

4 rashers of streaky bacon

Sea salt and black pepper

2 baby gem lettuces, washed and torn

A handful of basil leaves, torn

for the BLT dressing

8 tomatoes

2 garlic cloves, chopped

30ml white wine vinegar, plus a further teaspoon

1 tablespoon sugar

1 red chilli, deseeded and chopped

3 egg yolks, lightly beaten

1 teaspoon Dijon mustard

150ml olive oil

50ml double cream

for the oven-dried tomatoes

1 x baking tray, lined with foil

16 ripe cherry tomatoes, halved

2 garlic cloves, chopped

4 thyme sprigs, leaves picked

Drizzle of olive oil

Sprinkle of caster sugar

Sea salt and black pepper

What to do…

Start with the oven-dried tomatoes: heat your oven to 110°c / 225°f / gas ¼. Lay the tomatoes on the baking tray and sprinkle over the garlic, thyme, olive oil and caster sugar. Season with salt and pepper and pop in the oven for 90 minutes.

Turning to the dressing: into a mini chopper or blender tip the tomatoes, garlic, 30ml wine vinegar, sugar and chilli. Season with salt and pepper and whizz until smooth. Ideally leave this in the fridge for a couple of hours to let the flavours develop. Strain this tomato ‘stock’ through a sieve, discarding the remaining pulp. Set aside.

Using an electric handheld whisk, beat together the egg yolks, mustard and teaspoon of wine vinegar. Very slowly add the olive oil, whisking the whole time to emulsify. Whisk in the cream.

When you’re ready to cook the fish, preheat your oven to 200°c /400°f / gas 6.

Dry-fry the bacon in a frying pan until crisp. Cut into small pieces (I use scissors) and set aside.

Lay the fish fillets onto your baking tray and season with salt and pepper. Pop into the oven and cook for 15 minutes or until just cooked.

Meanwhile, arrange the lettuce on serving plates and scatter over the oven-dried tomatoes.

In a saucepan, gently heat the sieved tomato stock together with the egg yolk sauce, whisking the whole time and avoiding boiling.

Flake the cod over the lettuce, sprinkle over the bacon and basil and then drizzle over the sauce – enjoy this very odd combination that works extremely well!!!!

Tip…

The oven-dried tomatoes and the two elements that combine to create the BLT dressing can all be prepared in advance, leaving very little to do just before you want to eat.

Inspired by…

Nathan Outlaw

How easy…

Not difficult but requires quite a lot of time and prepping in advance. Worth it though!

 

 

 

 

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *