Cod with Red Wine Sauce

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Cod with Red Wine Sauce.

3oz unsalted Butter

6oz thick piece Cod

2oz Celery

2oz Carrots

2oz Onion            all the veg finely chopped.

Pinch of ground All-spice

Pinch ground Cloves

Pinch of Nutmeg

Pinch Curry Powder

1 Pint Red Wine

1 Pint Chicken Stock

1 tsp. Sugar

1 tbsp. Plain flour

Salt and Pepper

 

2oz Dried Puy Lentils

10 fl. oz. Fish stock

1 Clove

1 bay Leaf

2 Slices of Onion

½ tsp. Salt

 

For the Sauce.

Add Carrot, Celery, Onion and Spices to 2 oz. Butter and fry for about 10 mins. Add Red wine, Stock, Sugar and ¼ tsp. Salt bring to the boil and reduce till it’s well concentrated then strain and keep warm. If making sauce in advance re-heat gently.

For the Lentils.

Put all the ingredients for the lentils into a pan and simmer until tender, drain and remove the clove and bay leaf.

Brush a little olive oil over the Cod and season the fish for approx. 12-15 mins depending on the thickness of the fish

While the fish is cooking mix 1oz of butter with the flour to make a soft paste and then take the sauce that you have kept warm or reheated and whisk in the paste a little at a time. Simmer until sauce smooth and thickened.

Serve your fish on a bed of the Puy lentils with the sauce poured over the top or drizzled around the sides.

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