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Walnut Grove Recipes
Fillet of Cod with a mussel, white wine & dill
- 4 x 50oz portions of cod fillet
- 250g fresh tagliatelle
- 700ml fish stock
- 250ml white wine
- 300ml double cream
- 1 brioche roll
- 3 tbsp chopped dill
- 500g mussels
- 1 tbsp chopped soft herbs
1. Put the brioche and soft herbs in a blender to make fine breadcrumbs.
Sauté fish in a little butter until golden brown on both
sides, cover with the brioche crumbs and place on a buttered tray.
tagliatelle and make into spirals, (twisting it around a carving
3. Cook mussels, remove from shell and set aside. Save the juice
from the mussels.
4. Reduce the fish stock, mussel juice and white wine by two thirds,
add cream and reduce to sauce consistency.
5. Put cod into a hot oven, 170°C until just
cooked (about 5 minutes). Transfer to plate with the pasta.
6. Finish the sauce by adding the chopped dill and mussels at
the last moment, gently spoon over the pasta.
The brioche crust can be made a few hours in anvance, and the
sauce can also be made in advance however the cod needs to be
cooked at the last minute.
The dish shown here is served on a bed of cooked
spinach, it would also be great with a fresh green salad.
Walnut Grove cookery courses - a dream vacation
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Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavours and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
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