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Lorien Stiegler - Roasted Cod Loin with Pancetta

Updated: May 21, 2023

Roasted Cod Loin with Pancetta, Cavolo Nero and Roasted Rosemary and Garlic Parmentier Potatoes followed by Molten Lava Pudding with Bitter Chocolate Sauce, Whipped Cream and Homemade Dark Chocolate Crumb.


2023 - Keen Home Cook


Main


Ingredients

2 Cod Loins

90g Diced Pancetta

1 Banana Shallot – finely chopped

x4 Rashers Pancetta

2 Tablespoon Olive Oil plus 1 Teaspoon

4 Large Cavolo Nero Leaves

200ml Chicken Stock

80ml Double Cream

1 Tablespoon Dry Marsala

100g Frozen Peas

2 Large Maris Piper/King Edward Potatoes

1 Large sprig of Rosemary

2 Garlic Cloves, smashed

1 Tablespoon Vegetable Oil


Method

Potatoes

Pre-Heat oven to 220/200 Fan.

Pour the vegetable oil into a small roasting tin and place in the oven.

Peel the potatoes and cut into 2cm cubes.

Place in a pan of cold water, bring to the boil, and immediately drain and air dry.

Meanwhile finely chop the rosemary.

Remove the roasting tin from the oven and toss the potatoes in the oil with the rosemary and garlic, and season with salt and pepper.

Return to the oven for 30 minutes.


Cod Loin

Heat a tablespoon of Olive Oil in a large frying pan.

Fry the diced pancetta until it starts to colour and remove from pan and set aside.

Deglaze the pan with 1 Tablespoon of Dry Marsala and add the finely chopped shallots.

Put a small pan of water on to boil.

Make a cartouche from slightly damp greaseproof paper and place over the shallots.

Cook until soft.

Finely chop the cavolo nero into thin strips.

Place two thirds of the cavolo nero into the boiling water and blanch for 2 minutes.

Massage the remaining cavolo nero leaves with the teaspoon of olive oil and season.

Drain the cavolo nero and run under cold water – shake off excess water and let it drain in a colander.

Heat a small frying pan and a splash of olive oil, and once hot fry the pancetta rashers until crisp and set aside.

Add the chicken stock to the cooked shallots and reduce by half.

Reduce oven temperature to 180/160 fan (this should be once the potatoes have been in for 30 minutes).

Take the small frying pan used for the pancetta rashers and place on a high heat with a Tablespoon of Olive Oil.

Once hot, place the cod loins skin side down until you have a crisp skin, approximately 3 minutes.

Add the Cooked cavolo nero to the chicken stock and mix together with the frozen peas and diced pancetta.

Place the remaining cavolo nero (tossed in the olive oil) on a baking tray and place in the oven.

Transfer the fish to a baking tray and place in the oven skin side up for 4-6 minutes.

Add the 80ml of double cream to the stock, cavolo nero and pancetta and continue to reduce.

Season and taste.

Remove the cavolo nero from the oven and combine with the pancetta rashers to form crumbs.

Place the cavolo nero , pea and diced pancetta mix in the middle of two pasta bowls and pour over the sauce.

Remove the cod from the oven and place on top of the cavolo nero mixture.

Sprinkle over the cavolo nero and pancetta crumb and serve with the potatoes on the side.


Dessert


Ingredients

Lava Pudding

70g Unsalted Butter

70g Dark Brown Sugar

1 Medium Egg

70g Plain Flour

Dash of Vanilla Essence

x2 Lindor Salted Caramel Truffles

100ml Double Cream to serve

Edible Gold Leaf to serve

1 Tablespoon Homemade Bitter Dark Chocolate

Crumb

Bitter Chocolate Sauce

100g Dark Chocolate at least 70% Cocoa

90ml full fat milk

1 Teaspoon Honey

15g Unsalted Butter

1 Teaspoon Brandy


Method


Lava Pudding

Heat the oven to 180/160 fan.

Grease two dariole moulds and set aside.

Whisk the butter and sugar until pale – about 8 minutes. Beat the egg and slowly add to the mixture until combined. Add the Vanilla Essence and Flour and combine.

Equally split the mixture between the two dariole moulds and push the Lindor Truffle into the centre of the mixture.

Place in the oven and bake for 18 minutes.


Chocolate Sauce

Break the chocolate into a heatproof bowl and place over a simmering saucepan of water making sure the bowl does not touch the water.

Allow to melt and set aside.

Heat the milk and cream in a small saucepan and allow to come to the boil whilst whisking.

Immediately take off the heat and add the honey and brandy.

Pour into the melted chocolate and whisk together.

Return to the pan to heat through.

Take off the heat and beat in the butter.

Pass through a sieve to make it really smooth.

Whip the double cream and set aside.

Paint a stripe of chocolate sauce on each of the plates.

Remove the pudding from the oven and carefully place on the plate once removed from the dariole mould.

Quenelle the cream on the opposite end of the plate and top with the dark chocolate crumb and gold leaf.

Serve with remaining chocolate sauce on the side.


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