Roasted Ndjua Crusted Cod, with Bean Stew

Ingredients

• 250 grams of cod loin skinned

• 75g Ndjua

• 75g Smoked Parmesan

• 2 slices of bread

• 50G Butter

• Table spoon of oil

• 400g Butter Beans Jar or can

• 400g tinned Cherry Tomatoes

• 1 small onion diced

• 2 sticks of celery diced

• 2 medium carrot diced

• 2 gloves of Garlic

• 200g of spinach

• salt and pepper to taste

• 25g Dried Porcini Mushrooms

• Chicken Skin

• 250g Plain flour

• 125g Butter, unsalted, diced,

• 1 Pinch salt

• 1 Egg, medium Yolk

• 1 Egg, medium

Preparation

In a largish bowl add half the Nudja, the bread crumbs and smoked parmesan in a bowl and squidge together in to a ball.

Now place between to pieces of Greaseproof paper and roll quire thin and place in the fridge.

Place the mushrooms in a bowl and cover with hot water.

Sauté the carrot celery and onion until soft and not coloured in oil and butter.

Add the crushed garlic.

Season.

Add the porcini mushrooms (chopped) reserve the water.

Add the tomatoes try not to stir to much as they need to keep their shape.

Add the drained beans a little of the porcini in water if it’s too thick

slowly simmer.

In a dry pan add the spinach until its wilted squeeze and keep to one side.

Place a greaseproof disc in to a sauté pan and add a nob of butter add the loins cook gently for a few mins.

Carefully turn them over.

Add the spinach mixture on top of the cod.

Cut the Ndjua crust to size and place gentle on the top of the spinach.

Place in a hot oven to finish the cod and crust.