Pan-fried cod with yuzu butter sauce

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Egg-free Nut-free

Yuzu adds a gorgeous citrus flavour to the decadent butter sauce in this cod dish.

From Saturday Kitchen

Ingredients

For the turnips

100g/3½oz salted butter
3 large turnips, peeled, two 3mm thick slices cut into batons and the rest roughly chopped
25ml/1fl oz apple cider vinegar

For the cod

1kg/2.2lb line-caught Cornish cod, cut into 4 pieces
4 tbsp mild curry powder
2 tbsp rapeseed oil, for frying
2 tbsp lemon juice, for finishing
salt

For the yuzu butter sauce

3 banana shallots, peeled and finely chopped
200ml/7fl oz yuzu sake
150ml/5fl oz double cream
250g/9oz butter, cold and cut into cubes
100ml/3½fl oz yuzu juice
1 lemon, zest and juice
1 lime, zest only
50g/1¾oz yuzu zest, chopped
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
4 tbsp trout roe

For the green kale

4 garlic cloves, thinly sliced
200g/7oz curly kale, chopped
salt and freshly ground black pepper

For the purple and white kale

1 handful purple variegated kale, chopped
1 handful variegated kale, chopped
1 banana shallot, peeled and thinly sliced
apple cider vinegar
50ml/2fl oz good-quality rapeseed oil
salt

To garnish

edible flowers

Method

To make the turnips, melt the butter in a large heavy-bottomed saucepan and add the roughly chopped turnips. Cook until the turnip starts to caramelise. The turnips should be a deep golden colour. Transfer the excess butter into a separate frying pan. Deglaze the turnip in the pan with the vinegar and crush with a fork. Keep warm.
To make the cod, season the fish with salt and mild curry powder.
Heat the oil in a large frying pan, add the cod and cook for around 4–6 minutes on one side until a deep golden colour. Turn, remove from the heat and finish with the lemon juice. Keep warm.
To make the sauce, add the yuzu sake to a saucepan and reduce to a syrup, add the shallots and cook until softened, then pour in the cream.
Bring to a simmer, then slowly whisk in the cubes of butter, whisking continuously. Finish the sauce with the yuzu juice, lemon zest, lime zest, chopped herbs and trout roe. Keep warm.
To make the green kale, heat the frying pan of reserved butter, add the garlic and fry until softened but without colour. Add the curly kale. Season well with salt and pepper.
To make the variegated kale, blanch both kales in a saucepan of boiling salted water and refresh in a bowl of iced water. Drain and transfer the kale to a large bowl along with the raw turnip batons.
Make a vinaigrette by mixing the shallot, vinegar and oil in a small bowl. Pour the vinaigrette over the variegated kale and turnip batons.
To serve, place the crushed turnips on plates and then add the green kale mixture. Place the fish on top before spooning over the butter sauce. Finish with the variegated kale and raw turnip salad and a few edible flowers.