Butter Roasted Black Cod with BBQ Sweetcorn, Sage and Bacon Recipe - Great British Chefs
This beautiful, buttery black cod dish from Steven Edwards is served with a rich sweetcorn purée and floral sage oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 200g of pancetta, skin removed, or 12 slices of pancetta, 2 mm thick
- 400g of water
- 28g of table salt
- 6 black cod fillets, 120g each, square, skin on, descaled and pin-boned
- 1 dash of oil
- unsalted butter, for roasting the fish
- 250g of sweetcorn, frozen
- 250g of double cream
- 2g of flaky sea salt
- 125g of unsalted butter, plus extra for sautéeing
- 200g of pomace oil
- 100g of sage leaves
- vegetable oil, for deep-frying
- 18 sage leaves, small
- 3 fresh corn on the cob
- butter, for basting
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