- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 45 minutes including cooking the potatoes
- Effort: medium
For the cod
- 2 tbsp French mustard
- 1 kg cod, loin, skin on
- 6 slices Parma ham
- 1 pig's caul fat
- 1 tbsp clarified butter
- 1 tbsp olive oil
For the salad
- 1 bunches watercress
- 400 g new potatoes, cooked
- 5 tbsp olive oil
- 1 tbsp raspberry vinegar
Tips and Suggestions
Pig`s caul is the edible membrane surrounding the intestines of animals. When seen in the butcher's, most likely hanging in a greyish-yellowy-white droop, it could be mistaken for a worn out dishcloth, but is invaluable for wrapping delicate foods to help maintain their shape.
1. Preheat the oven to 180C/gas 4.
2. Spread the mustard over the flesh side of the fish. Lay the Parma ham slices out on a sheet of food wrap and place the fish on top, mustard side down.
3. Wrap the ham around the fish, and then remove the food wrap and wrap the whole thing in the caul.
4. Heat the clarified butter and olive oil together in a frying pan and place the cod, skin side up into the pan. Cook briefly until golden and then turn over and colour the other side.
5. Transfer to the oven and roast for 8-10 minutes. Remove and leave to rest.
6. Dress the watercress and new potatoes with the olive oil and raspberry vinegar.
7. Slice the fish and plate onto a bed of salad. Squeeze with lemon juice and serve immediately.
Rate This Recipe