- 50g / 2oz golden raisins
- 150ml / quarter pint vermouth
- 150g / 6oz green seedless grapes
- 4 200g / 8oz pieces of cod fillet
- 4 tablespoons of plain flour
- 2 tablespoons of olive oil
- 275ml / half pint of fish stock
- 120ml / half cup of cream
- 250ml / 1 cup of creme fraiche
- 2 teaspoons of baby capers
- 10g / half oz of tarragon
- Place the golden raisins in a bowl and pour over the vermouth. Allow the raisins to soak in the vermouth for about 30 minutes.
- While the raisins are soaking, dip the grapes into some boiling water and cook for 5 seconds before quickly refreshing them in cold icy water. Than drain them off and remove the skin with your small paring knife, if should come off quite easily.
- Give the cod skin a quick dip in the seasoned flour. Than slowly roast it skin side down in a non stick pan with the olive oil over a moderate heat. Once the skin is good and crisp remove it from the pan.
- Next drain the raisins from the vermouth and use it to deglaze the pan you cooked the cod in. Pour in your fish stock and reduce the sauce down by a half.
- Add in the cream and bring the sauce back up to the boil then whisk in the creme fraiche.
- Return the cod to the sauce and allow it to finish cooking for about 2 minutes. Than finish the sauce with the soaked raisins, peeled grapes, baby capers, and tarragon.
- Place the each of the four cod fillet in the center of each plate and spoon the sauce around.
alternative fish – sole, haddock or hake