Cod and pearled spelt with Brussels sprouts recipe
A very fresh, healthy winter dinner with only four main ingredients.
Ingredients
- 800 g cod fillet
- 1 tbsp Maldon flaky sea salt
- 400 g Brussels sprouts
- 2 leeks
- 50 g butter
- 0.5 tsp chilli flakes
- 1 tsp chopped lemon thyme
- 100 ml white wine
- 2 tbsp lemon juice
- 1 pinch salt and freshly ground pepper
- 2 tbsp olive oil
- 28.2 oz cod fillet
- 1 tbsp Maldon flaky sea salt
- 14.1 oz Brussels sprouts
- 2 leeks
- 1.8 oz butter
- 0.5 tsp chilli flakes
- 1 tsp chopped lemon thyme
- 3.5 fl oz white wine
- 2 tbsp lemon juice
- 1 pinch salt and freshly ground pepper
- 2 tbsp olive oil
- 28.2 oz cod fillet
- 1 tbsp Maldon flaky sea salt
- 14.1 oz Brussels sprouts
- 2 leeks
- 1.8 oz butter
- 0.5 tsp chilli flakes
- 1 tsp chopped lemon thyme
- 0.4 cup white wine
- 2 tbsp lemon juice
- 1 pinch salt and freshly ground pepper
- 2 tbsp olive oil
- 1 tsp butter
- 200 ml white wine
- 300 g pearled spelt
- 1 tsp butter
- 7 fl oz white wine
- 10.6 oz pearled spelt
- 1 tsp butter
- 0.8 cup white wine
- 10.6 oz pearled spelt
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Cut the cod filet out in even square pieces, place in a serving dish and sprinkle the salt evenly over the raw cod. Cover with cling film and place in the fridge for 4 hours.
- Start with removing the outer leaves of the Brussels sprouts, about 200 g in all, rinse them well in cold water, drain and set aside. Cut the rest of the Brussels sprouts into halves and save for the puree.
- Rinse the leeks well in cold water and cut them into slices.
- For the pure sauté leeks and Brussels sprouts in butter for 3 minutes, add white wine, chilli flakes and lemon thyme and let it sauté for 5 minutes more. Blend to puree right away and keep warm.
- Boil the pearled spelt in lightly salted water for 20 minutes, drain and keep warm.
- Fry the cod in butter for about 2-3 minutes on each side, take out of the pan, and then add the saved Brussels sprouts leaves and 1 tsp of butter and sauté for 2 minutes, remove half the leaves, add white wine and spelt and sauté for 5 minutes. Season with salt and pepper. Place the spelt in a serving dish, place the code on top and finish with the Brussels sprouts leaves over the cod. Serve with the puree.
Sharpham Park's Great British Spelt Recipes launch online at greatbritishspeltrecipes.com on April 1 to mark the start of Bowel Cancer Awareness Month.
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