Green Vegetables

Cod Verdure
For 4

Ingredients:

1tsp White wine vinegar
1tsp Lemon juice
1tbsp Double cream
150gm Butter
1 Bay leaf
250gm Mix of your favourite green summer legumes and/or vegetables such as:
Peas, courgette, fennel, broad beans, sugar snaps, runner beans, asparagus, spring onion etc
A few choice Scottish girolles (optional)
Parsley, chives, dill, fennel frond and/or pea shoots
4x 180gm Cod fillets

Method:
1) Combine the white wine vinegar and lemon juice in a small saucepan.
2) Bring to the boil and add the cream and bay leaf, reduce somewhat.
3) Reduce the heat and whisk in the butter a bit at a time.
4) Cover with a lid or cling film and leave somewhere warm.
5) Season the cod fillets well and fry in a hot non-stick pan until golden.
6) Turn the fillets over, baste in a little butter and if they are very thick, pop in a hot oven for a minute or two. If not, let rest in a warm place.
7) Quickly blanch the green veggies and girolles if using and drain well.
8) Warm the butter sauce gently and fold in your ‘verdure’.
9) Add chopped herbs of your choice and mix well.

To serve:
Divide the verdure mix between the four plates and top with a golden fried cod fillet. Garnish with pea shoots, dill or fennel and serve with a crisp white such as a good Chablis.

Notes from Chris Archambault:
Verdure: 1. greenness, especially of fresh, flourishing vegetation.
I have always loved this word. Many will know me as a bit of a wordsmith as well as a cook and more and more this is filtering into my menus whether it be from an historical aspect or something that just sounds apt. Verdure is a perfect word for this dish as it uses the very best of the peak summer. All things green and good.

I haven’t cooked with cod for around six years. I’ve missed it and felt that it was my duty to give the fish a break due to apparent dwindling stocks. Turns out it isn’t the stocks that are the problem! There is only so much we can do as cooks and diners, I’ll pick my battles elsewhere and enjoy cod again for awhile. It really is a perfect fish, wasted in batter to my mind.

All the best,

Chris

Thanks to Chris Archambault -www.christopherarchambault.com- for his insights and recipe

========================================================================================================

Green Beans & Anchovies

For 4 starters or garnishes for roast lamb

80gm Green beans per person, topped and tailed
20 anchovy fillets, best quality
1tbsp Red wine vinegar
1/2tbsp Dijon mustard
80gm Extra virgin olive oil or sunflower oil
Freshly ground black pepper
Sea salt flakes

Method:

1) Using a large saucepan, fill with water and add salt to near sea salty in taste.
2) Bring to a rapid boil and add the beans, stirring.
3) Cook for 3-5 minutes depending on the thickness of the beans. You want them to be just cooked, not crunchy.
4) Drain and shock in ice water immediately.
5) Dry on kitchen towel and reserve.
6) Make the dressing by seasoning the vinegar and mustard a little, then whisk together. Slowly add the oil, whisking all the while. Having the bowl over ice will aid this artificial emulsion.

To serve:

In a large bowl, toss the beans with a good quantity of your vinaigrette and liberal seasoning. Divide the beans amongst four plates and top with five anchovies per plate. A very simple yet effective starter.

Notes:

I cannot stress enough how much I love this dish. It is sublime simplicity. The subtle, perfect, fresh and seasonal beans with the hit of good quality anchovies is right on the money. There can be many variations to this. Add a poached egg or some confit shallots, or how about some roasted red peppers? Serve this up with a medium rare rack of lamb and you have entered the stratosphere. It is an old school Victorian twist back from the dead to add a hint of ancho to lamb dishes. Works a treat. Enjoy!

Chris Archambault