Nathan Outlaw’s Pan fried Cod

Calm, kind and warm, whether he meant to or not, Nathan Outlaw claimed a small spot in our hearts with his down-to-earth and gentle nature when he joined as a guest chef for Kitchen On The Edge a while back. And to quote Val: “whose cooking is apparently akin to a bear wrapping tiny, exquisite Christmas presents”.

As part of his cooking demo, Nathan cooked Pan fried Cod with Root Vegetable and Cider Chowder – just one of many incredible dishes we had the chance to taste during his stay with us. You can enjoy the full recipe below.

Ingredients (Serves 4)

4 fillet portions of Cod, scaled & pin boned
Oil to cook
Salt and pepper 

Chowder
Finely pared zest and juice of 1 lemon (juice for cooking fish)
400ml vegetable or roasted fish stock
75g unsalted butter
1 white onion, peeled and diced
2 cloves of garlic, peeled and finely chopped
2 carrots, peeled and cut into small dice
1/2 celeriac, peeled and cut into small dice
1/2 swede, peeled and cut into small dice
1 large pot
8 sage leaves, chopped
200ml dry cider
150ml double cream
2 tbsp parsley, chopped
Rapeseed oil to finish
Sea salt and pepper

Method

For the chowder, place a saucepan over a medium-low heat to heat up, then add the lemon zest. Heat for a minute to allow the lemon zest to release it’s natural oils and then pour in the cider and stock. Bring to the boil, simmer for 5 minutes. Heat a little rapeseed oil and the butter in another saucepan and add the onion, garlic, carrots, celeriac and swede. Cook for 4 minutes until the vegetables start to soften. Pour the cider stock over the vegetables and add the potato and sage. Bring the pan to a simmer and cook until the potatoes are cooked. Now add the cream and simmer for 5 minutes. Season the chowder with salt and pepper and add the parsley. Keep warm while you cook the fish.

To cook the fish, heat a large non stick pan and add a drizzle of oil. Once the oil is hot, place the fish in the pan, skin side down, and cook for 2 minutes or until the skin is golden at the edges. Flip the fish over, add the lemon juice and take the pan off the heat. The fish will continue to cook. Reheat your chowder and when its simmering transfer the fish to the chowder and turn off the heat, leave for 2 minutes. Heat 4 large bowls and place the fish and an equal serving of the chowder in each bowl. Finish with cold pressed rapeseed oil.