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Breaded crab and cod with beurre blanc sauce

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Jamie Gulliford, head chef at Salcombe Harbour Hotel, shares his breaded crab and cod with beurre blanc sauce recipe

breaded crab and cod at Salcombe Harbour Hotel

Makes 1

You will need

Crab meat (white and brown) 40g
Good quality cod fillet 110-140g

BEURRE BLANC SAUCE

Shallot 40g, sliced
White wine 235ml
White wine vinegar 1 tbsp
Cracked black pepper 1 pinch
Unsalted butter 100g, diced

BREADED CRAB AND COD

Salt and pepper to season
Olive oil 1 tbsp
Lemon ½, zest and juice
White breadcrumbs 5g
Parsley 2 sprigs
Tarragon 1 sprig
Chives 5g
Thyme 1 sprig
Salt a pinch
English mustard 1 tsp
Pea shoot tendrils 2g, to garnish

Method

  1. Preheat the oven to 180°c / gas 4.
  2. For the beurre blanc sauce: put the shallot in a
    saucepan with the white wine, vinegar and pepper. Simmer
    until dry but not brown. Whisk in the butter and emulsify.
  3. For the breaded crab and cod: Mix the crab
    meats together and add salt and pepper, olive oil, lemon
    zest and juice.
  4. Put the breadcrumbs into a blender with the herbs.
    Add the salt and blitz until green.
  5. Pan fry the cod skin-side first for 1 minute, then flip
    over and fry for another minute. Brush mustard onto
    the skin, then put the crab mix on top and sprinkle the
    green breadcrumbs over. Cook in the preheated oven for
    7 minutes.
  6. To serve: remove the cod from the oven and serve
    with your choice of vegetables, the beurre blanc sauce
    and pea shoots to garnish.

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