02.04.2017

The Plough in Scalby’s Butter Roasted Cod Loin with Chorizo & Butter Bean Stew

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The Plough in Scalby’s Butter Roasted Cod Loin with Potato, Chorizo and Butter Bean Stew, Smoked Bacon Crumb

The Plough is a pub/restaurant with luxury rooms situated in the pretty village of Scalby, just outside Scarborough. After trying a similar dish on our last visit to The Plough for a sleep and dine getaway, we had to share this delicious recipe from Head Chef Jon Smith with you.

Serves 4

For the stew
200g sliced chorizo
Splash of rapeseed oil
2 large shallots sliced
2 cloves garlic
2 x large waxy potatoes cut into 1” cubes
300 g dried butter beans soaked overnight and cooked until soft (or tinned)
2 bay leaves
Zest of half a lemon (save the other half for serving)
Handful flat leaf parsley
Pint of chicken stock

Method – in a large saucepan, on a moderate heat, cook the chorizo until it releases its oil, add the shallots and garlic and cook until soft, add the chicken stock potatoes and cooked butter beans with the bay leaves, cook gently until the potatoes are soft (but not breaking up) and most of the liquid has evaporated, add the lemon zest, chopped parsley, salt and freshly milled white pepper. Keep warm.

For the bacon crumb
4 rashers of smoked streaky bacon
100g breadcrumbs
40g butter

Method – cook the bacon on a baking sheet until very crispy and allow to cool. Put all the ingredients into a food processor and blitz to a crumb, place in a moderate oven until it has started to darken mix it round and cook again until it has coloured some more, remove and keep warm.

For the Cod
4 pieces of cod loin
80g butter salt and freshly milled white pepper

Lay four pieces of chunky cod loin ( I like it with the skin on) on non-stick oven dish place 20g of butter on top of each piece of fish and season.

Roast in a hot oven (180) for about 12 minutes continually basting with the foaming butter, be careful not to overcook. Save all your lovely buttery cod juices to add to the stew!

I would suggest serving it with some buttered samphire, wilted spinach or wild garlic, which is now abundant. This tasty dish can be served individually (as pictured) but would be equally as nice served family-style in a big bowl in the middle of the table.

I hope you enjoy this rustic, comforting dish.

Jon

Find out more about The Plough Scalby
The Plough Scalby Review : An East Coast Sleep & Dine Getaway

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