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Chef's Table

Warners Budgens Taste Club - Pan-fried cod with sprouts, pancetta, parsley, potato & saffron poached satsumas  recipe
Warners Budgens Taste Club - Pan-fried cod with sprouts, pancetta, parsley, potato & saffron poached satsumas  recipe

Pan-fried cod with sprouts, pancetta, parsley, potato & saffron poached satsumas

Wow guests with this light seasonal recipe from head chef Ryan Thompson at No 32 Broadway

Ingredients (serves one)

  • 3 Brussels sprouts cut in half
  • 1 small potato, peeled and diced into 1cm cubes
  • ½ satsuma
  • 0.5g of saffron filament
  • 2 tbsp rapeseed oil
  • 50g diced pancetta
  • 60g unsalted butter
  • 190g/220g portion of cod loin
  • Maldon sea salt
  • Black pepper
  • ½ a lemon
  • 10g flat leaf parsley roughly chopped

Method

Warners Budgens Taste Club - Pan-fried cod with sprouts, pancetta, parsley, potato & saffron poached satsumas  recipe
  • Bring the sprouts and potato to the boil and simmer for 5 minutes. Plunge into iced water to stop further cooking and set aside.
  • In a separate pan place the satsuma and saffron, cover with water and bring to the boil. Remove from the heat when just boiling and leave to cool in the saffron water.
  • Next start the sprout garnish. Heat a frying pan on a medium heat and add a small amount of oil. Start with the pancetta, cook for 3 to 4 minutes then throw in the blanched sprouts and potato. Cook the sprout garnish for about 4 minutes on a medium heat, add a small amount of the butter and turn to a low heat. Roughly chop the parsley and add to the sprout mix.
  • Meanwhile, in a non-stick pan, heat a little oil on a medium heat ready for the cod. Season the fish both sides and cook skin side down for 2 to 3 minutes. Turn over the cod and cook for a further 2 minutes. Add the remaining butter to the pan basting all the time to keep the fish moist.
  • At this point add the poached satsuma to the fish pan, and the juice from the lemon. Then add a little of the saffron water from the satsuma. This will become the sauce.

To Serve

  • Spoon the warm sprout garnish onto the middle of the plate, place the cod on top. Arrange the Satsuma segments around the outside and finally spoon over the saffron pan juices. Garnish with pea shoots and serve.

To drink

Warners Budgens Taste Club - Pan-fried cod with sprouts, pancetta, parsley, potato & saffron poached satsumas  recipe

A stunning example of the lesser-seen Viognier grape, this offers an exotic bouquet of honeysuckle and apple blossom which works perfectly with the rich citrus flavours of this dish.

75p off Footsteps Diced Pancetta 2x70g (140g)

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Valid from Friday 1st December 2017 – Friday 5th January 2018

Try some Footsteps Diced Pancetta at a reduced price when you swipe your reward card at the till.

No 32 Broadway are offering a 2 course meal off their set menu and a glass of wine for only £18.00

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Valid from Friday 1st December 2017 – Friday 5th January 2018. Open every day from 9am – 5pm. Please quote ‘Warner’s Budgens’ when making your booking on 01386 306670 and present your Taste Club Reward Card on arrival. Terms & Conditions apply.