Tuesday, 11 October 2016

Cod with Bagna Cauda Dressing

Bagna Cauda is a delicious if pretty unhealthy dressing / dip made with anchovies.  It also makes a delicious savoury sauce.

Cod with Bagna Cauda Dressing - Serves 1


110g, 4oz Piece of cod fillet
Raw Prawns and oil to fry
Vegetables to serve (I chose fine green beans)

For the dressing
4 Anchovies, from a tin
1 fat clove of garlic, finely grated
1 tsp Olive oil
30g, 1oz Butter


Bake the cod in a hot oven at 200oC, 400F, Gas Mark 5 until cooked through (approx 8-12 minutes).

In the meantime, fry anchovies, gently in oil until they all meld together, keep on very low heat until everything is nearly ready.

While the fish is cooking, fry the prawns until cooked.  When everything is nearly ready to go, whisk the butter into the anchovies bit by bit until it forms an emulsion.

Serve on a warm plate with a drizzle of the dressing.

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