Tuesday , September 22 2020
Baked Cod with Bourguignon Sauce 1

Baked Cod with Bourguignon Sauce

By Scott Dougal, Wells Crab House

SERVES FOUR

INGREDIENTS

4 x 200g cod loins
500g of smoked bacon
6 shallots
30 silverskin onions
1l of red wine
5tbsp of sugar

1l of vegetable stock
300g of unsalted butter
4 rashers of smoked bacon
1 bunch of curly parsley
12 new potatoes, blanched in boiling salt water until just soft

METHOD
Place the bacon on a baking tray lined with baking paper. Place another sheet of baking paper on top, then another baking tray. Put in the oven at 180 degrees for 40 minutes until crispy. Place rashers on a cooling rack to drain.

Fry the diced, smoked bacon in a splash of oil until cooked but not brown. Remove from the juices and reserve both juice and bacon.

Gently fry the mushrooms and shallots and whole silverskin onions until soft in the bacon juice. Remove from the juice and reserve juice separately.

In a new pan, boil the red wine, the reserved juice and sugar until thick and syrupy.

Add 1 litre of quality vegetable stock. Again, boil until a thick sauce consistency.

Whisk in the soft unsalted butter over a low heat until the butter melts and the sauce is glossy.

Pass the sauce through a sieve, then add the bacon, mushrooms and shallots back into the sauce and keep warm.

In a hot oiled pan place the cod loins, skin side down. Fry for 2 minutes to crisp the skin. Turn the cod over and add a tablespoon of butter, let it melt on the heat, then place in the oven with the new potatoes at 180 degrees for 8 minutes.

Place equal amounts of sauce, mushrooms, bacon and onions in bowls. Place three boiled new potatoes in the middle and balance a cod loin on top of them. Top with a bacon rasher and garnish with finely chopped parsley.

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