Anthony Demetre’s Cod with Braised Chicory Recipe

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Anthony Demetre is an amazingly successful chef and restaurateur. With his business partner Will Smith he has achieved a bounty of accolades with Wild Honey, Arbutus and most recently Les Deux Salons. Natoora is a proud supplier of these restaurants.

Difficulty: Medium - experience needed
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: n g 

Tags: main · fish · cod ·

Ingredients

For the cod
4 pieces of cod, 160g per piece
100g butter
100ml olive oil

For the chicory
2 chicory, split lengthways
1 orange zest and juice
50g butter
splash of olive oil
5 juniper berries, crushed
sprig of thyme
salt and pepper
50ml water
knob of butter

Method

Heat a non-stick pan, add 80g butter and wait until it foams. Add the fish, splash of olive oil, garlic, salt and pepper and gently cook the fish, basting frequently. The fish should take on a nut brown colour, finally add ½ juiced lemon and baste well. Take off the heat and leave to cool in the pan. Set aside on a separate plate and keep warm.

In a thick bottomed pan heat the butter and olive oil, colour the endive all over until nicely golden brown. Add all the remaining ingredients except the butter and bring to the boil. Bake in the oven at 130°C for about 35-40 mins or until soft.

When cooked, take out the endive – set aside, boil the stock, enrich with the butter, add the endive and serve.

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