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Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Roasted Loin of Cod with a Creamed Lobster, Cognac and Tarragon Sauce
PREP TIME: 10 mins
COOKING TIME: 20 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy97kcal
Fat4.4g
Saturates1.8g
Sugar1.0g
Salt0.53g
Ingredients...
40ml olive oil
10 skinless and boneless cod loin portions
Good twist of freshly ground pepper
Sea salt, season to your taste
50g plain flour
160g Essential Cuisine Lobster Sauce Base
880ml tepid water
20g unsalted butter
100g shallots, finely chopped
50ml cognac
125ml dry white wine
100ml double cream
5g tarragon, chopped
Method...
Preheat oven to 190˚c.
Heat the oil in a frying pan, season the cod loins with freshly ground pepper and sea salt, lightly dust with flour.
Place the cod presentation side down into the hot oil, allow to colour to a golden brown, resist the temptation to move the cod until it is coloured.
Turn the cod over for 1 minute then transfer to the oven on a baking tray.
In a suitable frying pan, heat the butter and gently fry the shallots until soft but without too much colour.
Pour in the Cognac, flame, then the white wine, bring to the boil and reduce by two thirds.
Pour in the water, add the Essential Cuisine Lobster Sauce Base and bring to the boil, whisking constantly. Simmer for 5 minutes, stirring occasionally.
Finally, whisk in the cream, bring back to the boil and simmer until coating consistency is achieved.
Season to your taste with freshly ground pepper and sea salt, finally stir in the tarragon.
Place the cod portions onto warm plates, garnish with your choice of potatoes and fresh seasonal vegetables.
Spoon the Lobster and Cognac Cream Sauce over the cod and drizzle around the plate, it is now ready to serve.
