Читать книгу My Kitchen - James Martin - Страница 15

Serves 4

4 tbsp rapeseed or extra-virgin olive oil

150g (5oz) butter

4 × 150g (5oz) cod fillets, skin on

400g (14oz) small, fresh clams, in shells

2 shallots, peeled and finely chopped

200ml (7fl oz) perry (cider-like drink made from pears) or cider

225g (8oz) curly kale, stalks discarded

110g (4oz) wild garlic leaves, or 110g (4oz) fresh spinach and 2 cloves of garlic, peeled and chopped

Zest of 1 lemon

3 tsp finely chopped chives

Salt and black pepper

When buying cod, go for thicker fillets from larger fish, as these have the best flavour and don’t break up too much during cooking. Wild garlic can be found in woodland and by the side of the road; the leaves should be picked before the heads flower. If you can’t find it, use spinach and chopped cloves of garlic instead.

Preheat the oven to 190°C (375°F), Gas 5. Set an ovenproof pan or roasting tin on the hob over a high heat and, when the pan is hot, add the rapeseed or olive oil and 25g (1oz) butter. When the butter has melted, fry the cod fillets for 2–3 minutes on each side, until they are golden-brown all over.

Transfer the pan to the oven and roast the fish for 5 minutes until just cooked through. Remove the pan from the oven, cover with foil and set aside to rest.

Meanwhile, put the clams in a colander and wash thoroughly under running water, discarding any with broken shells or those that don’t close when they are tapped against the side of the colander.

Set a large saucepan over a high heat and, when hot, add the clams, shallots and most of the perry or cider. Lower the heat and simmer, uncovered, for 2–3 minutes, until the clams have opened and the liquid has slightly reduced.

Clean out the colander and place it over a similar-sized bowl. Pour the clams and cooking liquid into the colander so that the liquid drains through to the bowl. Return the liquid to the pan and set the clams aside. Discard any which haven’t opened during cooking.

Bring the liquid to the boil and cook until reduced and thickened. To finish the sauce, add half of the remaining butter to the pan and whisk to combine. Season with salt and pepper and then keep it warm until you are ready to serve the dish.

Bring a large saucepan of salted water to the boil and add the curly kale. Cook for 2–3 minutes until just tender. Drain the kale well and place in a frying pan. Add the remaining butter, wild garlic leaves (or spinach and garlic) and lemon zest, and cook over a medium–high heat for just 20 seconds, to wilt the wild garlic. Season with salt and pepper, to taste.

To serve, divide the kale and wild garlic leaves between plates and place the cod on top. Add the final splash of perry and the chives to the clam sauce. Then spoon some of the mixture over the cod and arrange the clams on top. Pour the remaining sauce over the fish and clams, and serve.