Cod is such a wonderful versatile Fish, grilled, steamed, Battered or fried it great for all occasions and thanks to clever ecology and fish management its back in our dining rooms and off the endangered species list.
This amazing sandwich is packed full of flavour and is reasonably healthy; The crispy skin of the cod combined with the lovely white buttery flesh and the earthy sweetness of the beetroot puree are emmense. The brioche bun with its lovely chewy buttery flavour and peppery rocket just finishes off the whole thing.
This is no average sandwich.
Grilled Cod & Isreali Beetroot Puree SandwichPrint Recipe
- 400g of fresh wild Cod Fillet with the skin left on.
- 1 teaspoons of chilli flakes
- 2 tablespoons of good quality salty butter
- 2 tablespoons of olive oil
- 4 tablespoons of Isreali Beetroot puree (The recipe is on my Blog and can be made in advance)
- 4 small handfuls of rocket
- 4 teaspoons of full fat cream cheese
- 30g of fresh Corriander leaves
- 4 Brioche Buns
- Salt & Pepper
Cut the cod fillet into 100g pieces and rub with olive oil, salt & pepper.
Heat up a skillet or frying and gently grill the cod 2-3 minutes on each side, once the cod is almost cooked, sprinkle the chilli flakes onto the cod.
Then add the butter to the hot pan, this will cause the butter to foam and slightly burn, this is a good thing and will add to the flavour and texture of the cod, as the butter is foaming, spoon the butter over the cod for 1 minute to finish the cod.
Remove the cod from the pan onto a some kitchen paper, leave to stand for a moment, keep the pan on the stove on a low heat.
Lightly toast the brioche buns in the pan for about a minute letting the buns soak up the butter and chilli flakes, then spread beetroot puree on both sides.
Build the Sandwiches with the cod and fresh corriander leaves