Recipe: Fillet of cod with a parsley crust on a minted pea purée with a lemon butter sauce
CLAIRE Swinburn of Lobster Pot Catering doesn't mince words when asked about her motivation. It is, she says, the belief everyone should enjoy gourmet-quality food, even at big events.Fresh from selecting this month's recipe as an example of what her company does, she says, 'Our starting point is to use outstanding suppliers; we spend a lot of time sourcing the best quality ingredients.'That means carefully selected butchers, an excellent fishmonger, local free range eggs, chilli products from a South Devon chilli farm, hand picked cheeses from La Fromagerie, fresh herbs and spices, and so on.Claire adds, 'Everything is freshly purchased for each function, which really makes a difference, and our food is prepared and served by an enthusiastic team who genuinely care about service and presentation. At weddings and other functions, food is not just for lining people's stomachs. Guests should leave thinking the food was great.'Fillet of cod with a parsley crust on a minted pea pur�e with a lemon butter sauceIngredients4 skinless cod fillets (225g each)75g of butter2 shallots finely chopped2 handfuls chopped parsley4 slices of bread made into breadcrumbssalt and pepperHeat oven to Gas mark 4, 180c. For parsley crust, melt the butter in a frying pan and then add the finely chopped shallots. Cook until soft. Once soft take off the heat and add the breadcrumbs, parsley, salt and pepper. Mix thoroughly. Put fish fillets on a baking tray with some parchment paper underneath to stop them sticking and then cover each fish fillet with the breadcrumb mixture pressing it down to make sure it is secure . Put into the oven for about 15 minutes until you can see that the fish has turned milky white and firm and the crust is slightly coloured.
Minted pea pur�e:400g frozen peas300ml white wineHandful of mint leaves plus two more to cook with the peas6 tb double creamBlack pepperPut the peas into a saucepan with the white wine just to cover with a pinch of sea salt and a couple of mint leaves. If the wine doesn`t cover add a little water. Bring to the boil and then take off immediately and strain - this prevents the peas from losing too much colour. Put the peas in a processor with the fresh mint, cream and lots of black pepper. Pulse the peas so that you end up with a coarse pea pur�e. Taste and add a little more pepper or cream depending on your taste. Put in a bowl to one side and when you are ready to assemble reheat in the microwave until piping hot.
Lemon butter sauce:225g butterJuice of a lemon50ml chicken stockSalt and white pepper Melt the butter in a saucepan with the lemon juice and chicken stock and add some salt and pepper. Taste to make sure you have enough lemony flavour and the seasoning is correct. Once you are happy with the taste, whizz with a hand blender to emulsify the sauce and produce a creamy lemon butter mixture. This really needs to be done just as you are serving but you can make it a couple of hours in advance and then whizz it again if it does separate.To assemble, put a large spoonful of the minted pea pur�e in the middle of the plate topped with a fillet of fish and then a pool of lemon butter sauce around them.Lobster Pot Catering, 8 Cowpers Way, Tewin Wood, Welwyn AL6 0NX01438 798416 / 07887543464www.lobsterpotcatering.co.uk