Braised chicory with pan-fried home salt cod

Braised chicory with pan-fried home salt cod

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus salting
  • Easy
  • Serves 4

Cooking heads of chicory in stock gives a soft, succulent side for this seafood supper or dinner party main

Nutrition: per serving
NutrientUnit
kcal478
fat32g
saturates10g
carbs6g
sugars2g
fibre3g
protein40g
salt1.3g
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Ingredients

Method

  • STEP 1

    Wash and trim the fillets as necessary. Feeling the cod carefully with your fingers, locate and remove the pin bones from the centre of the fillets. Lay the fish, skin-side down, in a shallow dish. Mix the salt with the lemon zest and sprinkle evenly over the fillets. Cover the dish with cling film and chill for 30 mins.

  • STEP 2

    Cut the chicory in half lengthways and remove and discard the tough central core (it may be bitter). Blanch in plenty of boiling water for 2 mins, then drain well.

  • STEP 3

    Heat the extra virgin oil and butter in a large sauté pan and add the chicory, cut-side down. Cook for 5 mins or so until the surface of the chicory begins to brown. Turn the chicory and pour in the lemon juice and stock. Add the garlic, season and bring to a simmer, then cover the pan with a lid. Cook for 20 mins.

  • STEP 4

    Wash the cod fillets well under running cold water, then pat dry using kitchen paper. Brush the fish with the olive oil, then place in a heavy-based non-stick pan, skin-side down. Cook the fish on a medium-high heat for 5-7 mins or until the skin is golden brown. The fish should be nearly opaque. Turn and cook for a further 1-2 mins, then turn over once more, remove the pan from the heat and leave the fish to rest for 2 mins.

  • STEP 5

    Add the capers to the chicory and sprinke with the parsley. Serve with the fish and crusty bread, if you like.

RECIPE TIPS
CHICORY

Also known as Belgian endive, this elegant vegetable, with its refreshingly bitter tang, is grown in darkness to ensure that it remains white and crisp. It is terrific in a salad, sliced and added at the last minute (before the tips go brown); a little honey and mustard will bring out its nutty flavour. If you’ve never tried braised chicory, you are in for a treat. It goes particularly well with meat dishes, or with fish.

Goes well with

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    Rating: 4 out of 5.1 rating
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