(Main course - Serves 4)
Ingredients
2-3 skinless cod fillets (approx. 600 g / 1 1/4 lbs)
Honey marinade
1 tsp fennel seeds
2 tbsp honey
4 tsp white wine vinegar
1 tsp salt
25 g / 1 oz LURPAK Slightly Salted Butter
Fried vegetables
25 g / 1 oz LURPAK Slightly Salted Butter
4 red onions, cut into large cubes (approx. 300 g / 11 oz)
2 squash, cut into thick, quartered slices (approx. 300 g / 11 oz)
300 g / 11 oz fine green beans
3/4 tsp salt
Accompaniment: 240 g / 9 oz bread.
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Instructions
Clean and dry the cod fillets. Cut the fish into 8 equal sized pieces and put them into a dish.
Honey marinade: Crush the fennel seeds in a mortar. Stir together honey, vinegar, crushed fennel seeds and salt in a bowl. Pour the marinade over the pieces of fish and turn them well. Place the fish, covered, in the refrigerator for approx. 10 min.
Remove the fish from the marinade (save it). Fry half of the butter until golden in a frying pan. Add half of the fish and fry over a moderate heat for approx. 2 min. on each side - turn to high heat when turning the fish. Remove the fish and keep it warm. Fry remaining fish in remaining butter.
Fried vegetables: Melt the butter in frying pan over a high heat, but without browning it. Fry the onions for approx. 1 min. Add squash, haricots verts, salt and marinade. Fry for another approx. 3 min. Season.
Serving: Pour the vegetables with liquid into a deep, warm serving dish and top with the fried pieces of cod.
Tip: The dish can be made with thick plaice fillets instead of cod fillets and with 1 tsp dijon mustard instead of crushed fennel seeds.
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