Fried Cod Fish Fillets with Gem Lettuce and Carrots.

Cod is a beautiful Fish with a thick yet tender flesh which is making it a most saught after Fish. Pan Frying lovely Fillets of Cod is more than satifying, it does make people to salivate as they see a Fillet reaching their plates. The best result in this recipe is to leave the skin upon the Cod Fillets for it does give them a lusciously rendered appearence. Served with caramelised Sautéed Carrots and Sautéed Gem Lettuce, this dish is a mid-Season one, scrumptious in Spring and very satisfying in Autumn. Or shall we say here 'Satisfrying'.

Putting it all Together

Timing

Preptime: 15-20 minutes.
Cooktime: 25 to 35 minutes
Servings: 4 portions

Ingredients

4 Thick Cod Fillets Skin on.

4 Gem Lettuces.

2 Garlic Cloves.

1 Tablespoon of Juniper Berries.

Smoked Sea Salt.

White Peppercorns.

Cumin Seeds, 2 Tablespoons.

Carrots with Fronts, 8.

Butter 2 tablets of Salted ones.

Honey of Orange Blossom, 2 Tablespoons.

A little Rapeseed Oil.

2 Lemons.

Steps

First of all the Carrots needs to be washed and chopped, for they do take the longest to cook. Part boiling the Carrots for 5 minutes in boiling Water will reduce their time to cook in the frying pan a fair amount.

Chop and Peel 1 eschallion Shallot.

Put a medium size non stick Skillet upon the stove with underneath a medium size flame. Put 75 g of Butter with a little Rapesseed Oil to impeach the Butter to burn. When the Butters warms up a little add the chopped Shallots.

Drain the slices of Carrots well until there is no more Water upon them. Let the Carrot slices dry a little.

Meanwhile peel and chop the Garlics thinly. Then put one of them in the frying pan keeping the other one for later. Add a Tablespoon of Cumin Seeds.

It is time to add your sliced Carrots to the frying pan to Sauté them, along with a Tablespoon of Juniper Berries.

Chopped the front of the Carrots to use later. Then put a Skillet on the stove and pre-heat on a medium to high Heat. Add an entire Salted Butter (cubed) with a little Rapeseed Oil. Score the 4 Fillets of Cod and the skin side only. Add Cumin Seeds, Smoked Sea Salt and White Peppercorns crushed upon the Skin of the Cod as well as the bottom flesh. Crush one or two little left over tips of Carrots from the Carrot chopping. Rub them upon the Skin part of the Cod only. Then place the Cod Skin down into the Skillet. Let it take a decent colour.

Return your attention to the Carrots to give them a good shake to cook them through but also add the seasoning.

Next prepare the Gem Lettuce by separating it Leaves then washing them within a colander under running Water to fhash away any impurities they may have. Let them dry as you prepare another frying pan but with a low heat this time around. Add in Butter, Rapeseed Oil, and the other chopped Garlic.

Then it is back to the Carrots to give them a good stir while pouring the delicious Orange Blossom Honey, a good drizzle all over. This will caramelised slightly the Carrots to give them a luscious flavour which is welcomed.

Turn around the Cod Fillets coté White Flesh witn the Skillet. Baste the top of the Fish to render the skin of it looking Bang in smashing to look at.

Put your Gem Lettuce Leaves in the other Frying pan. They will do not take long and it is better to keep a crunch to those sautéed Leaves.

The last touches is to cut the Lemons in quarters but also to turn the Carrots Slices one more, the to add the Carrots Fronts to the frying pan of sliced Carrots. Warm the plates.

It will then be the time to plate up, Cod first, its beautiful skin up. One Fillets per person. Add the sautéed Lettuce to place and finally the caramelised Carrots. Next up is to serve and enjoy eating this proper meal which can constitute an excellent mid-week Dinner.

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