Rick Stein's Exclusive RecipePosted on: 19 December 2008 by Gareth Hargreaves
Celebrity chef Rick Stein talks you through an exclusive recipe for 50connect readers.
Rick Stein’s passion for fresh, well-sourced food is well known and has taken him from continent to continent, across magnificent shorelines on his quest to find the very best of local recipes and produce.
In his new book, Coast to Coast, he has made a personal selection of over 150 of his favourite recipes gathered from his travels at home and away.
Organised by region, Coast to Coast features recipes from Britain and Ireland; Western Europe; The Mediterranean & Middle East; India; The Far East; Australia & New Zealand and the Americas.
Each of these sections is introduced by Rick with personal travel tales, why he has chosen these particular recipes and details about the best ingredients, as well as being illustrated throughout with beautiful photographs.
From Classic steak pasties on the cliffs of Cornwall to Cured Duck breasts with melon, soy and pickled ginger in Sydney Harbour this new collection of recipes will inspire and thrill.
Grilled Cod With Aioli & Butter Beans
This is a hot version of the classic Provençal dish aioli garni.
Rick suggests a Côtes de Provence rosé, a Portuguese white Dâo or a white Corbières from south-western France to go with this.
- 50g dried butter beans
- 2 eggs
- 1 fennel bulb
- 4 fillets of cod, skin on, each weighing about 175–200g
- Melted butter, for brushing
- 6 basil leaves, thinly sliced
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1 quantity aioli
For The Sauce:
- 225g finely chopped mixed carrot, leek, celery and onion
- 50g unsalted butter
- 1 tablespoon cognac
- 10g dried mushrooms
- 1 tablespoon balsamic vinegar
- ¼ medium-hot red chilli, seeded and chopped
- 2 tablespoons olive oil
- 1 teaspoon Thai fish sauce
- 1 pint of fish stock
- ½ teaspoon salt
- 4 fresh basil leaves, finely sliced
- Bring the butter beans to the boil in a large pan of salted water.
- Simmer gently until very soft. Remove from the heat and keep warm in the cooking liquid.
- To make the sauce, sweat the mixture of carrot, leek, celery and onion in a large pan with half the butter, until soft.
- Add the cognac and let it boil. Then add all the rest of the sauce ingredients, except the remaining butter and the basil leaves.
- Simmer for 30 minutes. Then pass the sauce through a fine sieve.
- Bring it back to the boil and simmer until reduced to about 150ml.
- Boil the eggs for 7 minutes. Drain, remove the shells and keep warm.
- Remove the outer leaves of the fennel but don’t cut off the tops.
- Slice into thin sections then cook in salted water until just tender. Drain and keep warm.
- Preheat the grill to high. Brush the pieces of cod on both sides with melted butter and place, skin side up, on a greased baking tray or the rack of the grill pan.
- Grill for 8 minutes or until just cooked through. This will depend on the thickness of the fillets.
- Place the cod on 4 warmed plates. Drain the butter beans and divide between the plates. Add the fennel, then cut the eggs in half and put one half on each plate. Add a spoonful of aioli to each serving.
- Bring the sauce to the boil and whisk in the last 25g of butter, then add the basil leaves.
- Pour the sauce over the beans and fish and serve.
Rick Stein's Coast to Coast, published by BBC Books, is available to buy in all good bookshops for £20 or online at Amazon for £9.99.
You can win a signed copy of Coast to Coast by entering 50connect's Win Signed Rick Stein Books competition by clicking here.
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