Welcome to London Confidential
Reset Password
The Confidential websites will be undergoing routine updates. This may cause the sites to go offline. We apologise in advance for any inconvenience.

You are here: London ConfidentialFood & DrinkFood For Thought.

What's Cooking?

Tonight's dinner, sorted

Published on December 6th 2011.


What's Cooking?

In the second part of out three-part series on Bordeaux, chef Agnar Sverrisson shares his recipe for roasted cod with barley. Sverrisson, originally from Iceland, is Chef Patron at Texture, which he launched in 2007 with his business partner, Xavier Rousset. The Michelin-starred modern European restaurant and Champagne bar offers a nod to Sversson's Icelandic routes, combined with fine British produce and an incredible wine list.

"Cod is a staple ingredient in Iceland and I love cooking with it. I try to create light dishes, full of flavour and often makethis for a fabulous simple supper – minimum effort, maximum taste – but it could also make an impressive dinner party fail safe dish. I like to serve it with Icelandic seaweed, which I used to eat instead of crisps as achild, but it works just as well without."

Roasted Cod With Barley
Roasted Cod with Barley
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

 
 
Ingredients
65g cooked pearl barley
20ml extra virgin olive oil
Ground cinnamon, to taste
1 small handful chopped almonds
Salt, to taste
1 small bunch chives and parsley, chopped
Juice and zest of one lemon
4 cod loins, 100g each

 

Method
1. Heat the barley gently in the oil and then add the cinnamon, nuts and salt.

2. Remove from the heat and add the herbs, lemon juice and zest. Season to taste.

3. Meanwhile, heat a little oil in a pan. Cook the cod on one side for about six minutes until it is caramelised, then place the pan in a hot oven(180°C) for a couple of minutes until the fish is cooked through to your liking

4. Serve the cod atop the barley mix



Bordeaux Wine Suggestion:

A white Graves or Pessac-Leognan will be a great combination with this dish, a blend of Sémillon and Sauvignon Blanc, most of them are lightly oaked to bring more density and structure to the wine. The crunchy barley and the soft texture of the cod can both be handled by the gently oaked Semillon, which is powerful enough but still elegant. While the lemon zest and juice will combine with the freshness of the Sauvignon Blanc. The wines from the area can be drunk young, but the best of them will keep 10-20 years if not more.

Grand Enclos du Chateau de Cerons 2006
Appellation: Graves
70% Semillon, 21% Sauvignon Blanc, 9% Sauvignon Gris
Elderflower on the nose and palate, fresh, fruity,lovely richness of flavour.  High quality dry white Bordeaux, great with seafood
£15.99, Marks & Spencer

 


  


 

Like what you see? Enter your email to sign up for our newsletters which are chock-a-block with more great reviews, news, deals and savings.

To post this comment, you need to login.Please complete your login information.
OR CREATE AN ACCOUNT HERE..
Or you can login using Facebook.

Latest Rants

Lavender

Hi there, I love Cambodian food and often visit Lemongrass restaurant in Camden London. I would…

 Read more
Anonymous

Actually, it was Horton Jupiter that had the first one. Kerstin wanted to make extra money on the…

 Read more
Drew Smith

Whoops - Zeren Wilson reckons he was actually first with his review of 10 - as dated here…

 Read more
Marc Schmitz

Rodizio Preto is the only "Churrascaria" that recreates the true "Spirit of Brazil" in London. The…

 Read more

Explore The Site

© Mark Garner t/a Confidential Direct 2017

Privacy | Careers | Website by: Planet Code