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Panfried cod with fennel, lemon dill potatoes and smoked ketchup

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David Koeman, head chef at Treglos Hotel near Padstow in Cornwall, shares his recipe for panfried cod with fennel puree, lemon dill potatoes and smoked tomato ketchup

Panfried cod from David Koeman of Treglos Hotel, Cornwall

Serves 4

You will need

Cod 800g (200g portions)
Sea salt flakes
Butter 75g

FENNEL PUREE

Fennel bulb 1, sliced
Granny Smith apple 1, sliced
Ginger 2cm piece, peeled and sliced
Caster sugar a sprinkle
Butter 75g

BABY FENNEL

Baby fennel bulbs 4
Butter 50g
Apple cider vinegar 2 tsp

SMOKED TOMATO KETCHUP

Very ripe plum tomatoes 3
Fresh thyme 10 sprigs
Garlic 1 clove, whole
Red onion ½
Caster sugar 1 tbsp
White wine vinegar 1 tbsp
Celery leaves 1 tbsp, chopped

SALSA VERDE

Fresh flat-leaf parsley 1 small handful, chopped
Fresh basil 6 leaves, chopped
Fresh mint 3 leaves, chopped
Garlic 1 clove, chopped
Good quality anchovy fillets 2, chopped
Capers 1 tbsp
Dijon mustard 1 tsp
Extra virgin olive oil 120ml
Fresh lemon a squeeze
Salt and pepper to season

DILL MARINATED POTATOES

Extra virgin rapeseed oil 250ml
Lemons 2, zested and juiced
Fresh dill 20g, saving the stalks
Charlotte potatoes (or other waxy new potatoes) 500g, sliced into discs 7mm thick
Sea salt and white pepper to taste

EQUIPMENT

Smoker or kettle barbecue

Method

  1. For the fennel puree: sprinkle the fennel, apple and ginger lightly with caster sugar, add the butter, cover with foil and slow roast in the oven at 170°c for 45 minutes. Then, using a food processor, blend with a little water and pass through a sieve so that you have a fine, smooth puree.
  2. For the baby fennel: sauté the fennel in the butter for a few minutes and finish with the apple cider vinegar.
  3. For the ketchup: roast the tomatoes with thyme, garlic and red onion at 200°c for 20 minutes. Sprinkle with sugar and place in a smoker for 20 minutes, stirring after 10 minutes. If you don’t have a smoker, use a kettle barbecue.
  4. Deglaze the roasting pan with white wine vinegar, blend the liquor with celery leaves and pass through a sieve.
  5. For the salsa verde: combine all the ingredients.
  6. For the dill marinated potatoes: add the lemon zest and dill to the oil. Heat in a pan to 90°c or until bubbles start to form in the oil (about 3-4 minutes). Bottle while warm, ensuring the herbs remain below the surface of the oil to prevent it spoiling.
  7. Plunge the potatoes into well-seasoned boiling water with the dill stalks. Wait until just cooked then refresh under cold water. Season with salt, pepper and lemon juice, then drizzle with the oil.
  8. For the cod: dust the cod portions lightly with seasoned flour. Heat a heavy based, non-stick frying pan and add a splash of oil. Fry the cod skin-side down on a medium high heat for around 2 minutes, then lower the heat to medium and cook for a further few minutes until it is cooked about two thirds of the way through.
  9. Add butter to the pan, turn the cod and cook for a further minute or so, basting with the butter until just cooked. Serve immediately with the fennel, ketchup, salsa verde and potatoes.

‘You can prepare all the elements in advance except the cod,’ says David

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