Cod Loin with Bacon Crumble Topping: Spaghetti with Leeks, Gorgonzola and Walnuts
Cod Loin with Bacon Crumble Topping
50g butter, room temperature
1 tbsp coarsely chopped tarragon leaves
4 rashers streaky bacon, chopped small
25g fresh white breadcrumbs
4 plump cod loins
1 tbsp flour, seasoned with salt and fresh black pepper
1 – 2 tbsp olive oil
Fresh tender stem broccoli and green beans to suit [
Mix the butter and tarragon with a grinding of black pepper. Tip the bacon into a hot frying pan and dry fry until starting to go nice and crisp. Stir in the breadcrumbs, a little pepper and fry, stirring, until turning golden Stir in a third of the tarragon butter and, as soon as it has melted remove pan from the heat. Score the fish on the diagonal and coat each loin in the flour, pat off any excess. Heat the oil in a nonstick pan frying pan until very hot. Put in the fish skin side down. Let it cook, don’t move it for about 5-6 mins. Meanwhile cook the green vegetables until just done. Turn the fish over, turn off the heat and let the fish cook for 2-3 more minutes until cooked through. Drain veg and toss in the remainder of the tarragon butter. Divide veg between four plates Lay the fish on the veg skin side down and sprinkle over the bacon crumble topping
Spaghetti with Leeks, Gorgonzola and Walnuts
1tbsp olive oil
500g pack of leeks, trimmed, halved lengthways and finely sliced
3 large garlic cloves, finely chopped
20g walnuts, roughly chopped
300g wholewheat spaghetti
50g broccoli florets, small
1 vegetable stock cube
2 tbsp 50% less fat creme fraiche
120g best Gorgonzola rind removed.
Heat oil in a large, lidded frying pan over a low heat. Add the leaks, season and stir to coat in the oil. Cover and cook on a low heat for about 10 mins or until the leeks start to soften. Add the garlic and cook for a further 4 mins until the leeks are completely soft. Toast the walnuts in another frying pan over a medium heat 5 – 6 mins, stirring occasionally. Cook the spaghetti to the pack instructions adding the broccoli for the final 2 mins. Drain and reserve 100ml of the cooking water, crumble the cube into the water then add to the leeks and stir in the creme fraiche. Cook over a low heat for about 1 min. Add the spaghetti, broccoli and Gorgonzola. Toss to coat the pasta in the sauce and melt the cheese. Scatter the walnuts and serve