Leek-wrapped cod with almond saffron sauce

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Saturday Kitchen Recipes 27 May 2023By Genevieve Taylor
From Saturday Kitchen

 

Ingredients

  • Leeks: 2 large
  • Fresh thyme leaves: good handful
  • Chunky cod fillets, cut into 4 rectangles: 700g/1lb 9oz
  • Cherry vine tomatoes, on their vines: 20–24
  • Olive oil: for drizzling
  • Salt and freshly ground black pepper: to taste

For the almond saffron sauce:

  • Fish stock: 250ml/9fl oz
  • Saffron: large pinch
  • Olive oil: 2 tbsp
  • Blanched almonds: 100g/3½oz
  • Fresh breadcrumbs: 60g/2¼oz
  • Fresh flatleaf parsley, roughly chopped: 10g/⅓oz
  • Garlic cloves: 2 large
  • Extra virgin olive oil: 3 tbsp
Alternative Ingredients

Here are some cheaper alternatives to cod that can work well in similar recipes:

  1. Pollock: This is often considered one of the best substitutes for cod. It has a mild flavour and flaky texture similar to cod, but is typically less expensive.
  2. Haddock: Another white fish with a mild flavour that can be used in place of cod in many recipes. It’s often more affordable than cod.
  3. Whiting: This is another inexpensive white fish that can be used as a substitute for cod in many recipes.

These alternatives may require slight adjustments to cooking times or temperatures, as their thickness and texture can differ from cod.

Method

  1. Prepare the Leeks:
    • Trim both ends of the leeks slightly, keeping some of the green parts.
    • Slice each leek in half lengthways and peel off the top four layers, saving the inner layers for another recipe. You should have around 16 leek strips in total.
    • Rinse the outer layers to remove any mud and debris.
  2. Blanch the Leeks:
    • Bring a large pan of salted water to a boil.
    • Add the leek strips. They may not fit initially, but gently push them under the water as they soften, similar to cooking spaghetti.
    • Blanch for a couple of minutes until they become floppy.
    • Drain and rinse under cold running water to stop further cooking. Drain well.
  3. Prepare the Leek Strips:
    • Lay the leek strips on a baking tray in four piles, with each pile containing four strips slightly overlapping.
    • Pat dry with kitchen paper, then turn each pile over and pat dry the other side.
    • Sprinkle most of the thyme leaves over the leeks and season well with salt and pepper.
  4. Wrap the Fish:
    • Place a piece of fish at one end of a pile of leek strips and roll up snugly, folding in the edges.
    • Secure the join with a small metal skewer or cocktail stick.
    • Repeat with the remaining pieces of fish.
    • Chill in the fridge for up to 24 hours until ready to cook.
  5. Prepare the Barbecue:
    • Fire up the barbecue for direct high heat cooking.
    • Set a grill tray or fish cage over the fire to heat up.
  6. Make the Almond Saffron Sauce:
    • Pour the fish stock into a small saucepan and add the saffron.
    • Set over medium heat and bring to a boil, then simmer for 5 minutes.
    • Reduce the heat to low and keep warm.
    • In a frying pan over medium heat, add the olive oil.
    • Once hot, add the blanched almonds and breadcrumbs. Stir for a few minutes until crisp and golden.
    • Stir in the parsley for the final minute to soften it slightly.
    • Transfer the mixture to a food processor, add the garlic, and season with salt and pepper. Blend until ground. Set aside.
  7. Grill the Fish and Tomatoes:
    • When the barbecue is hot, drizzle a little oil over the leek fish parcels and tomatoes.
    • Place the fish parcels on the hot grill tray or in the fish cage and grill the tomatoes over the heat until soft and lightly charred.
    • Grill the fish over high heat for a few minutes on each side until the internal temperature reaches around 55C/131F.
    • Remove the fish and tomatoes to a tray and keep warm inside.
  8. Finish the Sauce:
    • Pour the hot stock into the food processor with the breadcrumb mixture and blend to make a smooth paste.
    • With the motor running, drizzle the extra virgin olive oil down the spout to emulsify into a thick, creamy sauce.
  9. Serve:
    • Spoon the sauce onto warmed plates and spread it out.
    • Top each plate with a leek fish parcel.
    • Tuck a vine of tomatoes alongside and sprinkle with the remaining thyme leaves.
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