Beer-poached blue-eye cod with pancetta & cabbage

serves 4 mains
difficulty a bit challenging
prep time 20mins (approx.)
total time 45mins (approx.)
main ingredient(s) fish, blue-eye cod, Pancetta, Cabbage & Brussels Sprouts, beer
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The smoky pancetta works so well with the cabbage, fish and yeasty beer but, even though the flavours are intense, the dish isn’t heavy at all.

Ingredients

100 ml pure cream
4 tablespoons horseradish
salt and pepper
120 ml extra virgin olive oil
6 thick slices rolled pancetta, cut into matchsticks
½ teaspoon fennel seeds
½ teaspoon caraway seeds
2 shallots, peeled and sliced
3 cloves garlic, peeled and sliced
½ savoy cabbage, finely shaved
4 200 gram fillets of blue-eye cod, skin on
250 ml Carlsberg beer, or another lager
50 grams butter
4 sprigs parsley, leaves only, chopped
2 sprigs of dill, finely chopped, plus extra to serve
1 lemon, cut into wedges

Method

Mix the cream with the horseradish and season with salt and pepper. Set aside.

Heat a large heavy-based pot over medium heat. Add half the oil and the pancetta and fry for 2 minutes or until crisp. Add the fennel and caraway seeds, the shallots and garlic and cook for 2 minutes. Add the cabbage and stir it in, then cook for 10 minutes.

Season the fish and cut each fillet into 2 pieces widthways. In a fry pan over high heat, seal the fish skin side down for 3 minutes, then remove from the pan.

Place the fish on top of the cabbage and pour the beer over it. Add the butter, sprinkle the herbs over and place the lid on the pot. Cook over medium heat for 5 minutes to cook the fish through.

Scatter the fish with extra dill, squeeze over the lemon, and spoon a little horseradish cream on each fish fillet. Take the pot to the table to serve.

Comments & Reviews2

premo's picture
premo
Aug 3, 2011

Awesome to see the method in all the photos, I wish all recipes had this level of detail. Great stuff. Thanks Karen. I'll get back on here and tell you how I went after the weekend's cookfest.

MonkeyCan'tCook's picture
MyMonkeyCan...
Aug 10, 2011

This recipe looks delicious, and it's making me thirsty!

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