Matt Tomkinson's Cod with Pork Belly
By Great British Chefs
Published on 02 April 2019
Unctuous cod is offered a sharp counterpoint by salty pork belly in this Matt Tomkinson dish. The inclusion of broccoli adds a summery touch to this otherwise brumal dish.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 2 large maris piper potatoes, peeled and sliced to 1cm thick
- 1 lemon
- 50 g of butter
- 1 olive oil
- 20 broccoli stems
- 4 cod fillets (150g each)
- 4 pork belly pieces, 1cm thick and 4cm long
- 1 sprinkle of plain flour, for dusting
Method
Step 1
Dry the cod portions on some kitchen paper and lightly dust with flour, taking care to remove the excess.Step 2
In a hot non-stick frying pan, fry the cod in a little oil on each side until golden brown and just cooked in the middle.Step 3
Turn the temperature down and add the butter and a good squeeze of lemon juice and continue to cook for a minute longer. Remove from the heat entirely and set the pan and its contents aside.Step 4
In a large pan of boiling salted water, cook the potato slices until tender. Drain and refresh in ice cold water.Step 5
Pour a little olive oil into a hot frying pan and cook the pork belly on each side until crispy and cooked through. Remove the pork belly from the pan and keep warm.Step 6
In the same pan sauté the potato slices until golden, season and remove.Step 7
Before plating up, blanch the purple sprouting broccoli spears in a pan of boiling salted water.Step 8
To serve, place the cod, pork belly, potato slices and purple sprouting broccoli spears onto each plate and drizzle with the lemon butter sauce from the pan.