Pan-fried cod fillet with polenta mousse, anchovies, fried capers and candied tomatoes
Item 1 of 1
- medium
- 4
- 2 hours
There are few sights more welcoming than a plate of fish with gleaming, golden skin, making this stunning seafood recipe the perfect dish to delight your guests. Matteo Metullio's pan-fried cod fillet recipe is served atop a mound of creamy polenta mousse, which in turn is studded with crisp fried capers, candied tomatoes and succulent slices of anchovy. The chef recommends Cantabrian anchovies above all others, an area known in particular for the size and quality of its fish.
First published in 2016
Ingredients
Metric
Imperial
Cod fillet
- 4 cod fillets, each weighing 100g
- olive oil
Candied tomatoes
- 8 plum tomatoes
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 5 basil leaves, roughly chopped
- lemon zest, or orange zest (optional)
- salt
- pepper
Polenta mousse
- 50g of polenta flour
- 100g of water
- 75g of milk
- 25g of butter
- 1 tbsp of cream
- salt
- pepper
Fried capers
- 12 capers
- sunflower oil, for frying
To serve
- 4 anchovies, preferably Cantabrian, drained and cut into three pieces
- micro herbs, such as dill, parsley and celery cress
SAVE RECIPE
Equipment
- Dehydrator
- Siphon bottle or cream whipper
- 2 siphon cartridges
Method
1
Begin by preparing the candied tomatoes. Slice the plum tomatoes in half lengthways and arrange across a tray. Season with the shallot, garlic, herbs, zest, salt and pepper to taste and place in a dehydrator set to 85°C for 1 hour
- 8 plum tomatoes
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 5 basil leaves, roughly chopped
- lemon zest, or orange zest (optional)
- salt
- pepper
2
Meanwhile, prepare the polenta mousse. Heat the water in a medium pan until boiling, then add the polenta. Add the milk a little at a time, stirring well until smooth and incorporated
- 100g of water
- 50g of polenta flour
- 75g of milk
3
Once cooked, whisk through the butter and cream, seasoning generously with salt and pepper. Pour the mixture into a siphon and charge with two charges, setting aside until ready to serve
- 25g of butter
- 1 tbsp of cream
- pepper
- salt
4
For the capers, half fill a deep, wide frying pan with the sunflower oil and bring up to 180°C
- sunflower oil, for frying
5
Meanwhile, rinse the capers under cold running water to wash away any salt or brine. Pat dry, then carefully fry in the oil until golden and crisp. Leave to drain on kitchen paper until ready to serve
- 12 capers
6
Place a non-stick pan over a medium heat and add a dash of oil. Fry the cod fillets skin-side down until the skin is crispy and golden, then carefully turn the fillet over and cook for a further two minutes. Remove the pan from the heat and leave to rest while you assemble the other components
- olive oil
- 4 cod fillets, each weighing 100g
7
To serve, siphon generous squirts of polenta mousse into the centre of 4 soup plates. Top with a piece of pan-fried cod and garnish with the fried capers, candied tomatoes, anchovy slices and micro herbs to garnish. Sprinkle over any remaining seasoning from the candied tomato tray and serve immediately
- 4 anchovies, preferably Cantabrian, drained and cut into three pieces
- micro herbs, such as dill, parsley and celery cress
First published in 2016
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