recipes

Pistachio Crusted Fillet of Cod with a Shallot, Lemon and Crème Fraiche Sauce

Beautiful take on Ireland's favourite fish. From Episode 5 of Catherine's Roman holiday.

Ingredients

• 2 egg whites, lightly beaten
• 1 tbsp milk
• 4 cod fillets
• Salt and pepper, to season
• Flour for dredging
• 250g pistachio nuts, medium-fine chopped
• 3 tbsp olive oil, for frying
• Lemon wedge, to garnish
• 1 tbsp olive oil
• For the sauce:
• 2 small shallots (or 1 medium), very finely chopped
• 1 tbsp olive oil, extra virgin
• 120ml fish stock
• Zest of 1 lemon
• 3 tbsp crème fraiche
• 1 tbsp flat leaf parsley, finely chopped
• Salt and pepper, for seasoning

Method

1. Beat the egg whites and milk together in a wide shallow bowl.
2. Season the fish fillets with salt and pepper.
3. Dust each fillet lightly with flour.
4. Dip into the egg white mix and coat with chopped nuts
5. Allow to rest in fridge for 30 – 60 minutes
6. Heat the oil in a frying pan over moderate heat
7. Gently fry for 3 to 4 minutes per side until crisp and firm to the touch.
8. To make the sauce, sauté the shallots in a little olive oil until soft.
9. Then add the stock and lemon zest and allow to cook for 3-4 minutes before stirring in the crème fraiche and flat leaf parsley, and heat through. Season to taste
10. Place the cod fillets on serving plates and pour the sauce over. Garnish with a lemon wedge.