Collect from 7th Nov
1st Oct - 18th Dec (order 11 days in advance)
P/Code
105117
Item No
1364

Simon Rogan Cod Loin & Roasted Cauliflower Recipe Kit

In stock
New
£20.00
1.197kg
Serves
2

Create seasonal inspired dishes at home using selected, local ingredients with our easy to follow Booths let’s cook with Simon Rogan recipe kits, designed for us by multi-Michelin starred chef and restaurateur Simon Rogan.

Pan-roasted cod loin fillets and butter roasted cauliflower, served with crisp Italian smoked pancetta, shallots and sugar snap peas in a Longley Farm cream and white wine sauce.

Ready to Cook
Ingredients
Ingredients:

1 x Cauliflower

280g Cod Loin Fillets (FISH)

187g Bottle White Wine (SULPHITES, MILK)

180g Sugar Snap Peas

150g Longley Farm Double Cream (MILK)

70g Italian Smoked Pancetta (Pork Belly, Salt, Natural Flavourings, Preservative: Sodium Nitrite)

1 x Shallot

Although every effort has been made to remove bones, small bones may remain. This product contains alcohol as an ingredient.

Due to packing methods and suppliers own processes Booths recipe boxes may also contain low levels of the following allergens: Cereals containing Gluten, Crustaceans, Molluscs, Egg, Soya, Sesame, Mustard, Lupin, Celery, Nuts and Peanuts.


Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Details
Pack Size: 1.197kg
Serving Size (Max): 2
Manufacturer Address: Produced for E H Booth & Co Limited, Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:

1 Preheat oven to 200°C / Fan 180°C / Gas Mark 6. Peel and finely dice the shallot. Cut the sugar snap peas lengthways into thin slices.

2 Remove all the green leaves from the cauliflower, cut off the stalk and break down into florets. Cut in half so each floret has one flat side.

3 Add 1tbsp of oil to a fr ying pan on a medium-high heat, add the cauliflower florets flat side down and brown off for 2-3 minutes. Add 50g of butter and cook for a fur ther 2-3 minutes, cooking each side until evenly browned while basting with foaming butter. Place the florets on a baking tray flat side down and keep to one side.

4 In a pan add ½ tsp of oil on a medium-high heat, add the Italian pancetta and fr y for 4-5 minutes until crispy. Add the shallot and fry for another 2 minutes, stirring gently until soft.

5 Add the wine and reduce over a low heat for 4-5 minutes until 1/3 of the wine is left.

6 Add the cream to the pan and season to taste, reduce to a smooth shiny sauce. Add the sugar snap peas and cook for another 2-3 minutes. Turn off the heat and set to one side. Add 1tbsp of oil to a fr ying pan on a medium-high heat, season the cod with a pinch or 2 of salt, pan fr y for 5 minutes turning once.

7 Place the cod onto the same tr ay as the cauliflower and cook in a pre-heated oven for 3-4 minutes until the cod is flaky and the cauliflower is soft. Turn cauliflower halfway through cooking. Place serving plates into the war m oven for 1-2 minutes.

8 Re-warm the sugar snap peas and sauce for 30 seconds, place onto the plate as per picture . Place the cauliflower florets to one side of the plate, then place the cod on top of the sugar snap peas.


Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: No

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0800 221 8086.
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