Cod

Buy a nice thick piece of cod and season liberally, allow the fish to sit uncovered for 10 minutes. After 10 minutes wash in a bowl of cold ice water. Dry well on clean cloth and reserve.

Fennel Lyonnaise

Finely slice the fennel and sweat in a medium heat pan with the olive oil and salt, cook with a cartouche for around 30 minutes stirring often. Once caramelised and soft, drain any excess oil and season with the lemon juice and seeds.

Morteau Sausage

Dice the sausage, heat a heavy based cast iron pan over a medium heat, add a splash of olive oil and render the sausage until slightly crisp. Remove from heat and reserve the fat.

Finishing the dish

Mix the cooked sausage with the fennel lyonnaise, wash the brine from the beans and gently fold through the lyonnaise. Add the chicken stock, lemon and a pinch of salt. Place this in a heavy cast iron/oven proof pan. Heat another pan and crisp up the fillet of cod on the skin side. Once golden brown remove from the pan and place on top of the lyonnaise/bean mix. Bake for 6/8 minutes until just cooked through. Finish with torn/cut basil. Serve with garlic aioli and some crusty bread!

Happy cooking, 

Adam