Cod With Coppa, Gnocchi & Tenderstem, Lemon & Dill Velouté
Savour this delicious, restaurant-worthy dish in the comfort of your own home. The stars: prime cod fillets, gnocchi and crisped British coppa ham. You'll serve them with sugar snap peas, Tenderstem broccoli and an indulgent French-style lemon & dill velouté ('velvet') sauce you've made yourself. Impressive!
Ingredients for 2 people
You'll also need
Butter, Flour, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat your oven and start preparing your sauce
Boil a kettle.
Set the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6.
Slice the lemon[s] into wedges.
Chop the chives and the dill stalks finely (reserve the leaves for garnish!).
Dissolve 1/2 [1] chicken stock cube in 250ml [450ml] boiled water and set aside.
Prepare your Tenderstem
Slice the Tenderstem broccoli until you reach the heads – keep the tips whole. Set aside.
Re-boil a kettle.
Cook your coppa ham
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat.
Once hot, add the sliced coppa ham and cook for 1 minute on each side or until almost crisp.
Once crisp, transfer the sliced coppa to a baking tray and put it in the oven for 5 minutes.
Cook your cod
Meanwhile, return the pan to a medium heat with a large knob of butter.
Pat the cod dry and season with a little salt.
Once the pan is hot, add the cod and cook for 2 minutes on each side or until deeply golden.
Add the cod to the baking tray next to the coppa, and put it in the oven for 5 minutes further.
Once done, remove the tray from the oven and leave to rest in a warm place.
Start cooking your sauce
Give the pan a wipe with kitchen paper and return it to a medium heat.
Once hot, add 15g [30g] butter with 10g [20g] flour and stir for 2 minutes until a paste is formed.
Add the Chinese rice wine and cook for 30 seconds.
Gradually whisk the chicken stock into the paste, a little at a time. Cook for 4 minutes or until a smooth, thick sauce remains.
Cook your gnocchi and Tenderstem
Add the sugar snap peas, gnocchi and chopped Tenderstem to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat.
Cook for 3 minutes or until cooked through.
Once done, drain the lot and set aside.
Finish the velouté
Add the soft cheese, a generous squeeze of lemon, the chopped dill and chives and a generous grind of black pepper to the sauce. Cook for 1-2 minutes further – this is your lemon & dill velouté.
Add the drained gnocchi, sugar snap peas and Tenderstem to the velouté and give everything a good mix up.
Serve up!
Serve the sauced gnocchi and vegetables in shallow bowls and top with the cod.
Place the crispy coppa on top of the cod.
Garnish with a wedge of lemon, the reserved dill leaves and a grind of back pepper.
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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