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Recipe Bar 166 & Bistro

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

Recipe: Bar 166 & Bistro

Andrew Lawson started working at Bar 166 and Bistro in Horsforth in early 2005 as a sous chef, progressing to head chef two years later. His training has taken him to such fine restaurants as the Devonshire Arms and the Angel Inn at Hetton. Andrew is committed to sourcing fresh British ingredients as locally as possible for use in his seasonally-changing menus.

Roast cod with sauté potatoes, chorizo green beans and baby onions in tarragon sauce

Ingredients
Serves four
4 cod fillets of 6-7 oz, salted to remove excess water
100g chorizo, diced
200g green beans, topped, tailed and halved
150g baby onions
8-10 tarragon leaves
1l chicken stock
1kg new potatoes, cooked, cooled and sliced to the thickness of a £1 coin
Butter

Method
First pre-heat your grill. Then fry your sliced potatoes until golden on one side, turn over, add a knob of butter and seasoning, and continue to cook slowly over a low heat. When they are golden on both sides remove from the pan and keep warm.

Meanwhile, heat a large non-stick pan and a medium-sized saucepan to a medium heat with a dash of oil. Place your cod into the non stick pan and cook, skin side down for one to two minutes, then place under the grill for another five to eight minutes until the cod is cooked,

Add the chorizo and baby onions to the medium saucepan and heat slowly to release the oils from the chorizo. After one minute, add the green beans and tarragon, then add the chicken stock, bring to the boil and then reduce the heat to a simmer. Try and reduce the stock by a third, then adjust for seasoning.

To serve, place a mound of the sauté potatoes in the middle of a bowl, sit the cod on top, spoon out the vegetables from the sauce and arrange around and on top of the cod, finally slowly pour the sauce into the bowl.











Posted on Wednesday 18th March 2009
TG

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