1228. PAN-FRIED BLUE COD on BUTTERED LEEKS with a scattering of CRISP BACON

serves two people


for the bacon:

2-4 rashers streaky bacon, shaved or thinly sliced
splash peanut oil

Cut the bacon across into slivers and put in a medium sized heavy frying pan with a splash of peanut oil. Fry over low to medium heat until the slivers of bacon are very crisp. Remove pan from heat and use a fish slice to remove the bacon and place on paper towels to drain. Set the pan aside so that it will be ready for frying the fish later.


for the buttered leeks:

2 slender leeks
good knob of butter
salt and pepper
splash of cream
lots of freshly chopped parsley

Cut off the toughest of the leek leaves and pull off the outer layer. Slit the leeks down the middle and put in a sink of cold water, wash well, making sure that there is no mud hiding between the layers. Put the leeks on a chopping board and cut across into 2 cm sections. Transfer leeks and the water clinging to them to a heavy saucepan and add a knob of butter and a little salt and pepper. Cover with a lid and put over gentle heat for a few minutes until the leeks are fork-tender but still bright green. There should be almost no liquid in the bottom of the saucepan. Add a splash of cream and set aside while you cook the fish. When ready to serve, reheat gently, adding lots of freshly chopped parsley.


for the pan-fried blue cod:

2 blue cod fillets, (or tarakihi or butterfish)
seasoned flour for dusting
splash of peanut oil
dab of butter
squeeze of lemon

Cut the blue cod fillets into 3 - 4 pieces. Put seasoned flour on a plate, or in a plastic bag and lightly dust the fish in it. Add a little more peanut oil to the frying pan used for the bacon and a dab of butter. Put over high heat and when the butter foams add the pieces of fish. Fry on one side until golden brown on the bottom and showing translucence at the edges. Turn over and lower the heat, or turn the heat off if the pieces of fish are thin. Squeeze a little lemon juice over the fish and leave to coddle in the gentle heat until only just cooked.


courtesy of: Lois Daish, Nine to Noon, Radio New Zealand, August 13, 2007