Cod with Creamed Mustard Leeks, Crispy Black Pudding
4 x 175g pieces cod, skin scaled and pinboned
2 tablespoons oil
20g butter
Salt for seasoning
Pat the fish dry with kitchen paper and season with salt.
If you have a non stick pan heat it until hot. If you’re unsure of your pan line the bottom with non stick parchment paper. Add the oil and place fish skin side down. Cook for 3 minutes on the skin side or until its golden. Flip and cook on other side until the fish feels quite firm – depending on thickness this should take 5 minutes. Turn off fish and allow to rest for 5 minutes.
Creamed mustard leeks
500g leeks, split, washed and chopped
50g butter
2 tablespoons American mustard
1 teaspoon Dijon mustard
25ml double cream
salt to season
Heat the butter in a pan and add the leeks over a medium high heat. Season the leeks and cook until soft, stirring occasionally – will take about 5 minutes. Add the mustards and cream and cook for 2 minutes. Check seasoning.
Crispy black pudding
150g black pudding cut into 2cm dice
1 egg, beaten
50g plain flour seasoned with salt and pepper
100g panko crumbs
Oil for frying
Place the flour, egg and panko in 3 separate bowls.
Dip the pudding into the flour and shake to cover. Dip into the egg then into the crumbs.
Heat a thumb nail depth of oil in a small saucepan. When a piece of crumbs sizzles in the pan add the pudding in batches and cook until crisp and golden. Drain on kitchen paper and keep warm while you cook the rest.
Spoon the leeks onto a plate, add the cod and arrange a few of the crispy black puddings on the side.
