Roast cod with morcilla, quince and calçots
Item 1 of 1
- medium
- 4
- 1 hour 20 minutes
Richard Corrigan's luxurious cod with quince recipe includes the much underrated calçots - a mildly flavoured Catalan green onion. If you can't get hold of calçots, use plump spring onions or young leeks instead.
First published in 2015
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Ingredients
Metric
Imperial
Cod
- 4 cod portions, each weighing 160g
- lemon juice
- pomace oil (1)
Terrine
- 300g of morcilla sausage, skin removed, formed into an 8 inch ballotine
- 1 onion, sweated in Pommace oil until soft
- 400g of pink fir potatoes, boiled until tender
- 100g of Gruyère, grated
- 2 tsp fresh parsley, chopped
- 1 tbsp of Pommery mustard
- 14 pancetta slices, thinly sliced
- salt to taste
- black pepper to taste
- 1 dash of oil
Quince
- 2 quinces, peeled, cored and sliced
- 200g of sugar
- 50ml of water
- 400ml of sherry vinegar
Calçots
- 4 calçots
- salt to season
- black pepper to season
- oil
Deep fried sage leaves
- 10 sage leaves
- salt to season
- oil, for deep frying
SAVE RECIPE
Equipment
- Terrine mould
Method
1
Preheat the oven to 160°C/gas mark 3
2
For the terrine, crush the pink fir potatoes and combine with the rest of the terrine ingredients, except the morcilla and pancetta. Season with salt and pepper
- 100g of Gruyère, grated
- 2 tsp fresh parsley, chopped
- 1 tbsp of Pommery mustard
- salt to taste
- black pepper to taste
- 1 onion, sweated in Pommace oil until soft
- 400g of pink fir potatoes, boiled until tender
3
Line the terrine mould with the pancetta slices, making sure there is plenty of overhang
- 14 pancetta slices, thinly sliced
4
Fill the bottom and sides of the terrine with the potato mix, leaving room in the centre for the morcilla
5
Place the morcilla in the centre and cover with the remaining potato mix. Press the mix down hard to make sure there aren't any air pockets and fold in the overhanging pancetta to cover the top of the terrine
- 300g of morcilla sausage, skin removed, formed into an 8 inch ballotine
6
Place the terrine open side up onto a baking sheet and bake in the oven for 20 minutes
7
Remove the terrine from the oven, press down with weights and refrigerate overnight
8
For the quince, add the sugar and water to a heavy-based pan and cook over a moderate heat until a caramel colour has been achieved
- 200g of sugar
- 50ml of water
9
Deglaze with the sherry vinegar, then add the quince and keep cooking gently until the sauce has reduced to a runny, honey-like texture and the quince has cooked - this should take approximately 15 minutes. Keep in a warm place until ready to serve and reserve the sherry caramel pan juices
- 400ml of sherry vinegar
- 2 quinces, peeled, cored and sliced
10
To cook the cod, heat the oil in a frying pan over a medium heat. Once the pan is hot, pan-roast the fillet of cod skin-side down until golden, then deglaze with fresh lemon juice
- 4 cod portions
- lemon juice
- pomace oil (1)
11
Deep-fry the sage leaves in a deep fat fryer for 20-30 seconds until crispy
- oil, for deep frying
- 10 sage leaves
12
Remove the sage leaves from the oil and drain well on kitchen paper. Season with salt
- salt to season
13
Brush the calçots with oil, season and grill on both sides until they soften and begin to char
- 4 calçots
- oil
- salt to season
- black pepper to season
14
Cut the terrine into 1.5cm slices and fry on both sides in a little olive oil until nice and golden
- 1 dash of oil
15
To serve, place the calçots onto plates, lay the cod and terrine on top then spoon over the caramelised quince. Sprinkle with the deep-fried sage leaves and dress with the sherry caramel from the quince. Serve immediately
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