In this summer recipe created at Soho Cooks, pan-fried cod is finished in the wood oven with broad bean purée and a salad of grapes, onions, chilli, hazelnuts and fennel
180g boneless cod fillet
Batch recipe – purée
1 kg broad beans
Juice of 1 lemon
75g grapes, red and green
10g red onion
9g hazelnuts (roasted)
Juice of 1/2 lemon
For the purée, blanch the broad beans for 2 minutes and plunge into ice water before removing the skins. Chop and sweat the onions in olive oil, add beans to onions, add water, season and cook until soft. Blend and add a squeeze of lemon juice to taste. The purée should be served at room temperature.
For the salad, roast the hazlenuts and chop roughly. Cut the grapes in half, slice the onions and chilli and pick the fennel leaves. Mix together with squeeze of lemon juice and olive oil and season well.
Season and seal the fish in frying pan, add a knob of butter and a splash of white wine. Add thyme, and put in the wood oven until cooked.
To assemble, spoon the puree on the plate, place fish on top and finish with the salad. Dress with olive oil and the fennel flowers.