Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By 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:
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.