Pan Fried Cod with Curried Mussel Sauce by Theo Michaels
| Serves: 4 | Category: Fish | Chef: Theo Michaels | Course: Mains | Machine: Food Processor | Total time (min.): 30 |
The simplicity of the dish belies how delicate and beautiful it looks; I’ve used cod loin fillets, but any white fish or salmon would work just as well. In this recipe, we embrace convenience by using pre-cooked mussels already in a sauce as the base of the dish. If it makes dinnertimes a little easier – we're all for it!
Ingredients
- 4 cod fillets
- 800g precooked mussels in white wine sauce
- 125ml low-salt chicken stock
- 150ml single cream
- 1 tbsp butter
- 1 tsp curry powder
- 1 sprig dill
- 1 tbsp cornflour
- 25g baby salad leaves
Tools
- MultiPro Go Super Compact Food Processor
Method
- Preheated oven 180FAN/200c
- Drop the mussels and all their juice from the packets into a small saucepan, top with chicken stock and curry powder and simmer with a lid for 4 minutes. Remove from the heat.
- Pass the mussels through a fine sieve, reserving the cooking liquid.
- Shell the cooked mussels (saving 3 per person), with the rest of the deshelled mussels going back into cooking liquid and pouring in the cream. You can discard the shells.
- While the cooking liquid cools, lightly season the cod fillets and fry for 3 minutes on each side until golden. Place into a preheated oven for 5 minutes to finish cooking (if the fish fillets you are using are less than an inch thick, you can cook them just on the stovetop). When the fish is finished cooking, remove the pan from the oven/heat, but while still hot, wedge in the salad leaves to wilt.
- Once the sauce is cooled, pour it into the food processor and blend until smooth. Pass the sauce through a fine sieve and back into the saucepan to heat through. Taste, adding sugar if a little too salty.
- Finally, place a portion of the wilted salad leaves in the middle of a bowl, top with the fish and dot a few whole mussels around the edge before pouring the sauce around the fish, garnish with some chopped dill and a drizzle of olive oil.