Roast cod with citrus beurre blanc and winter ratatouille
By Ben Arnold Serves 6

Ben Arnold is the head chef at Home. He has been at the helm from day one. Throughout his career he has picked up numerous accolades including the prestigious Robbie Millar Scholarship, Young Irish Chef of the Year and represented Great Britain on the junior team at the World Culinary Olympics.

The restaurant is award winning picking up amongst others the coveted Bib Gourmand from the Michelin Guide. The ‘Bib’ indicates a restaurant offering good food at moderate prices.

www.homebelfast.co.uk
Address: Royston House,
22 Wellington Place, Belfast BT1 6GE
Tel: 028 9023 4946

Our Recommended Wines

White Wine Pairing

For a classic white wine pairing for Ben’s cod dish, try Martín Códax Burgans Albariño from Rias Baixas in North West Spain.

This Albariño has the a beautiful citrus component with will complement the citrus beurre blanc, it also has excellent weight and balance to accompany the winter ratatouille.

White Wine Pairing

For a classic white wine pairing for Ben’s cod dish, try Martín Códax Burgans Albariño from Rias Baixas in North West Spain.

This Albariño has the a beautiful citrus component with will complement the citrus beurre blanc, it also has excellent weight and balance to accompany the winter ratatouille.

Red Wine Pairing

Traditionally we think of only putting white wine with fish, however, depending on the style of fish and accompaniment red wines can also pair well.

Ben’s dish has a rich winter ratatouille, with the earthy flavours of beetroot & carrot & swede, this will pair well with the Hunter’s Pinot Noir from Marlborough in New Zealand.

Red Wine Pairing

Traditionally we think of only putting white wine with fish, however, depending on the style of fish and accompaniment red wines can also pair well.

Ben’s dish has a rich winter ratatouille, with the earthy flavours of beetroot & carrot & swede, this will pair well with the Hunter’s Pinot Noir from Marlborough in New Zealand.

Ingredients

Roast cod

  • 6 cod fillets, each weighing 120g, skin on

  • 15mls of olive oil

  • 15g of butter

  • salt

Winter vegetable ratatouille

  • 175g of swede

  • 175g of parsnip

  • 175g of carrots

  • 175g of beetroot

  • 175g of butternut squash

  • 150g cooked puy lentils

  • Sprig of thyme

  • 2 banana shallot, 1/2cm dice

  • 1 garlic clove, grated

  • 35mls dry sherry

  • 50mls of olive oil

  • Salt

  • black pepper, freshly ground

Citrus beurre blanc

  • 1 banana shallots, finely sliced

  • 15mls of white wine vinegar

  • 1 lemon, zest grated plus 1/2 lemon juice reserved

  • 85mls of white wine

  • 225g of salted butter, cut into cubes

  • 50g chives, finely sliced

  • 50g tarragon, finely chopped

  • salt

Method

Let’s Cook

  • For the winter vegetable ratatouille, preheat the oven to 200°C. Prepare the vegetables by peeling and dicing them into 1cm cubes.
  • Mix all of the vegetable cubes, the shallots, thyme and the garlic in a roasting tin until well combined. Drizzle over the olive oil, sherry and season, to taste, with salt.
  • Place the roasting tin over a medium heat and stir the vegetables well to coat all of the vegetables in the oil.
  • When the vegetables start to sizzle, transfer the roasting tin to the oven and cook for 25-35 minutes, until the vegetables are tender.
  • Remove from the oven and stir through the puy lentils.
  • For the beurre blanc, bring the shallots, white wine vinegar, lemon juice, lemon zest and white wine to the boil, until reduced by half.
  • Reduce the heat to low, then whisk in the butter, a cube at a time, waiting until each cube has melted before adding the next, do not boil.
  • Continue to whisk until the sauce is pale and thick, then remove the pan from the heat and season, to taste, with salt and freshly ground black pepper. Add more lemon juice, as necessary, to taste.
  • Strain the sauce through a sieve into a clean saucepan, add herbs and set aside.
  • For the roast cod, reduce the oven temperature to 180°C.
  • Pat dry the skin side and season the flesh side of the cod with salt.
  • Heat the oil and butter in a non stick frying pan over a medium heat. When the butter is foaming, place the cod fillets into the pan, skin-side down, and fry for 3 minutes.
  • Transfer the pan to the oven and cook for a further 3-5 minutes.
  • While the fish is cooking, gently reheat the beurre blanc sauce.
  • Divide the winter ratatouille, place one roasted cod fillet on top of each serving and finish with the beurre blanc sauce.