Brownies live
Posted by Knife of Brian Cookery on Wednesday, 13 May 2020
On Wednesday afternoon I hosted a live, cook along, using Facebook Live. Aimed at beginners, this was a chance for me to try out Live Cookery Classes. Something I've been looking into for a year now. I will definitely be doing more. Watch this space.
Link to FB session https://www.facebook.com/KOBsuffolk/videos/526216748073434/
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1x Thick cut Cod Loin fillet approx. Butter, Salt, Pepper, squeeze of lemon For the Veloute: 250g peas (Frozen peas work better) 250ml Fish stock (Chicken or vegetable could be used) 50g finely chopped shallot 3 cloves sliced garlic ½ teaspoon fennel seeds 100g cooked and peeled potatoes Handful of baby leaf spinach White wine Diced Butter 50g Process: Prepare and trim the Cod Loin to desired portion. Pat dry and then fry in pan, skin side down in a generous amount of butter. Once a golden, buttery crust has formed, remove cod from pan and set aside, ready to finish through a hot oven (200c) when ready to serve. To make the sauce. Start by sweating the Shallots, fennel seeds and garlic in a medium pan. Add and reduce the white by half. Then add the stock and simmer for a few minutes. Add the cooked potatoes and once the sauce starts to simmer again, then add the peas and the spinach. Pour the mix into a food processor and blend while adding the diced butter. The sauce should be silky and smooth. Depending on how smooth you want the sauce and your timings, you could put the sauce through a sieve prior to serving. Correct the seasoning with a little salt. The idea of this dish is for it to be served with large amount of the veloute. It's almost a main course soup dish! Enjoy Pea shoots to garnish Serve with New potatoes, Samphire or vegetables of your choice. |
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