Cornish cod loin with spaghetti, wild garlic pesto, crispy pancetta, pangrattato

by Paul Ainsworth
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Ingredients

Fish & Shellfish

  • 600g of cod loin, cut into 4 equal portions

Cereals, Grains & Pasta

  • 400g of spaghetti

Delicatessen

  • 100g of pancetta, or smoked streaky bacon

Store Cupboard

  • 200ml of fish stock, or vegetable stock (good quality)
  • 60g of pine nuts, toasted
  • 100g of pine nuts, toasted
  • salt, to taste
  • salt, to taste

Fruit & Vegetables

  • 1 lemon, juiced
  • 20g of wild garlic, chopped
  • 30g of wild garlic
  • 10g of lemon juice
  • 4 garlic cloves, finely grated (preferably microplaned)
  • 1 lemon, zested
  • 20g of wild garlic, chopped
  • wild garlic flowers

Dairy

  • 100g of crème fraîche
  • 50g of butter, plus extra for greasing
  • 50g of butter

Salad & Fresh Herbs

  • 20g of basil, chopped
  • 20g of parsley, chopped
  • 30g of basil
  • 20g of thyme leaves

Oils & Vinegars

  • 25g of vegetable oil
  • 100g of olive oil

Cheese

  • 30g of Parmesan, grated

Bakery

  • 250g of sourdough bread, broken into pieces