Walnut-crusted cod with parsnip sauce

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Title: Walnut-crusted cod with parsnip sauce
Categories: Fish
Yield: Serves 4

3 Thick slices of white bread Crusts
50 grams 2 oz curly parsley, picked and roughly chopped
1 teasp. Picked thyme, optional
Salt
Pepper
8 Walnut halves, choped
2 Shallots, very finely chopped
3 tablesp. Walnut, olive or groundnut oil
4 x 175 g cod fillet portions skinned, 6 oz
Butter for greasing

======================= FOR THE PARSNIP SAUCE =======================
2 Parsnips, peeled and quartered lenghtwise
Knob of batter
200 ml Milk , 7 fl oz
Squeeze of lemon, juice

===================== FOR THE CARROTS, OPTIONAL =====================
4 medium Carrots mineral water
Knob of butter plus extra 15g, 1/2 oz, optional
1/2 teasp. Sugar

============================== SOURCE ==============================
*

Gary Rhodes Cookery Year: Autumn Into Winter *
ISBN 0-563-52283-6
— Edited *RK* 02/23/2006 by
— Ulrike Westphal

Notes:

Cod has more or less an all-year-round season, really coming to the
fore and shining between the months of September and February The
parsnip also runs during the prime cod months, but is usually at its
best between November and January. This quite meaty, succulent fish
really suits a breadcrumbed crust.. and here the oily nuttiness of
walnuts creates an even greater overall taste.

Method: Cut the crusted bread slices into cubes, then place in a
food processor, blitzing until beginning to crumble. Alternatively
you could buy fresh white breadcrumbs. Add the parsley and thyme,
and continue to blitz until the crumbs are reasonably fine and a
rich green colour. Season with salt and pepper, and add the chopped
walnuts. To break down their texture a stage further, quickly blitz
again, crushing the walnuts into the mix. Add the shallots, and pour
in the oil as the crumbs turn, simply to moisten their loose texture.

Season the cod fillets with salt and pepper, then cover the flat
skinned side of each fillet with the crumbs. Place the topped cod
fillets on a greased baking tray These can now be chilled until
needed.

To make the sauce, cut away the central core of each of the parsnip
quarters. Cut each piece of parsnip into 1 cm (1/2 in) thick pieces.
Melt the knob of butter in a saucepan and, once bubbling, add the
parsnip pieces. Cover and cook over a low heat for 6-8 minutes,
stirring from time to time and not allowing the parsnips to colour,
until just beginning to soften. At this point add the milk and bring
to a simmer. Cook gently for 15 minutes, until the pieces are
completely cooked through. Season with salt and pepper. Liquidize
the parsnips to a silky-smooth pureed sauce. A squeeze of lemon
juice can now be added to enliven the finished flavour. Keep to one
side ready to reheat.

If serving the carrots, cut each into quarters lengthwise. These can
now be cut into 1 cm, 1/2 in thick pieces. Place them in a saucepan,
pour enough still mineral water on top just. to cover and add the
knob of butter and the sugar. Bring to a simmer and cook for
approximately 10 minutes. until tender. Increase the heat and
continue until the carrots are overcooked, allowing the water to
reduce by at least two-thirds to three-quarters. developing a loose
syrup consistency. Just before serving, the extra 15 g (1/2 oz) of
butter can be added, if using, stirring it into the pan to emulsify.
Season with salt and pepper.

Preheat a grill to hot. Place the cod fillets under the grill, not
too close to the heat, for a few minutes, allowing the crumbed
topping to reach a slightly golden edge. Transfer to an oven heated
to 200°C/400°F/Gas 6, cooking for approximately 8-10 minutes. The
cod will now he cooked through, but still maintaining a moist finish.

To serve, present the cod fillets and parsnip sauce on plates,
offering the overcooked sweet carrots separately. if serving. The
dish is now ready; offer any extra parsnip sauce separately.

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