IN SEASON
COD WITH CHARD & CHARRED SWEETCORN
Charring the sweetcorn gives extra depth of flavour, so use a blowtorch or just chuck it under the grill.
Serves 4
4 cod fillets with skin on (180g each) 2 tsp sea salt, plus more as needed 30ml vegetable oil Knob of butter 200g chard, cut diagonally Drizzle of olive oil
FOR THE CORN VINAIGRETTE 2 ears of sweetcorn 1 tbsp sunflower oil 1 tsp sea salt 1 banana shallot, minced 1 tsp English mustard 1 sprig of fresh thyme 50ml cider vinegar 200ml extra-virgin olive oil Pinch of garam masala 1 tsp dark soy sauce
1 Season the cod fillets with sea salt. Heat the vegetable oil in a non- stick frying pan to a medium heat and cook the fillets skin-side down for 2–3 mins until the tops of the fillets begin to whiten (this method allows the skin to brown slowly).
2 Add a knob of butter to the pan, flip the fish, turn off the heat and leave the fillets to finish cooking in the residual heat. Check the temperature with a probe: it should read 50C. Once the fillets have reached this temperature, remove them from the pan and leave to rest. Do not clean the pan, set it aside to use later.
3 Meanwhile, make the corn vinaigrette. Husk the sweetcorn and cut the kernels from the
cobs. Place the kernels in a bowl, along with the sunflower oil and 1 tsp of salt, toss to coat. Transfer to a baking tray, place under a hot grill, on the middle shelf, and grill for approx. 15 mins, turning occasionally, until the kernels start to blacken (or use a blowtorch for this).
4 Place the minced shallot in a bowl. Add the mustard, thyme, cider vinegar, extra-virgin olive oil, garam masala and soy sauce, and stir together. Then add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside.
5 Put the pan used to cook the fish back on the heat. Deglaze the pan with 2 tbsp of water, then add the corn vinaigrette to warm it up. It
should take 1 min.
6 Place the chard leaves in a saucepan along with water to a depth of 5cm. Cover the pan with a lid and steam the chard over a high heat for 1 min. Once wilted, add salt and olive oil to taste. Remove from the heat.
7 Divide the chard among 4 plates, dress it with the vinaigrette and place the cod fillets on top.
Jack Stein’s World on a Plate by Jack Stein, published by Absolute Press
30 | THE WEST COUNTRY FOODLOVER
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