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This article is in association with Taste Communications, Scotland's food champions.

FRED BERKMILLER Chef proprietor at L'Escargot Bleu and L'Escargot Blanc For this week's recipe we welcome renowned French chef Fred, left, of L'Escargot Bleu and L'Escargot Blanc in Edinburgh. He has teamed up with Garry Welch from Welch Fishmongers, also based in the Capital, to create a hearty dish of Roasted Cod with Red Sweet Pepper Coulis and New Potatoes.

Roasted cod with red sweet pepper coulis and new potatoes METHOD Boil potatoes in salted water for 3 minutes. Take off the heat, cover and put to one side until needed.

Drizzle olive oil on sweet peppers and roast them for 10 minutes in a very hot oven, turning them over every 3 minutes. When well coloured, remove from the oven and leave to cool.

Using a small knife, remove the skins from the peppers. Finely dice the peppers. Gently sweat the diced onions in a pan with a little olive oil. After a few minutes, add the garlic and sweat for another 3 minutes.

Add the diced sweet pepper and carry on cooking on a medium heat for 10 minutes. Add tomatoes to the sauce, cover with a lid and cook for 10 minutes. Blend the sauce. Season with a splash of vinegar, salt, pepper and a little olive oil. Put to one side and keep warm.

Carefully place the cod on a baking tray. Season well with salt, pepper, butter, olive oil, white wine and thyme. Place in the oven at 190C and cook for 8 minutes. To test the fish is cooked, poke a needle through the middle and, if you feel no resistance, then the fish is ready.

To serve, pour your coulis on a warm plate, top with the fish and a few boiled potatoes. Finally sprinkle with some finely chopped fresh basil and serve.

Top tip: You can use any other fish like coley, haddock or sole. Make sure your fish is extremely fresh. Let your fish reach room temperature Serves 4 Prep time: 20mins Cook time: 7mins Ingredients 4 cod steaks from Welch Fishmongers 1tbsp olive oil 1tbsp white wine 4 sprigs of fresh thyme 1tbsp butter Salt and pepper, to season For the coulis: 4 red sweet peppers 2 tomatoes, diced 1 onion, finely diced 4tbsp olive oil 4 cloves of garlic, crushed 1tbsp balsamic vinegar 1 bunch of fresh basil, finely sliced Salt and pepper, to season To serve: New potatoes and season well before cooking. Add cayenne pepper, chilli , madras or curry powder to make it spicy.

Find out more about L'Escargot Bleu and Blanc at or

Welch Fishmongers, established in 1959, sell to retail and wholesale markets and offer a wide range of the freshest and most sustainable shellfish and seafood. Shops in Edinburgh include the flagship at Newhaven as well as Clerk Street and Great Junction Street. Visit

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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Geographic Code:4EUUK
Date:Feb 27, 2016
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