Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing
by Food Urchin
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Ingredients
Fish & Shellfish
800g of cod loin, cut into 4 portions
Fruit & Vegetables
2 large fennel bulbs
2 garlic cloves, finely chopped
1 lemon, zested and juiced
2 tomatoes, deseeded and finely diced
Cereals, Grains & Pasta
250g of buckwheat
Store Cupboard
500ml of vegetable stock
salt
pepper
6 anchovy fillets, finely chopped
salt
pepper
Alcohol
100ml of vermouth
Oils & Vinegars
rapeseed oil, or olive oil
100ml of rapeseed oil
Salad & Fresh Herbs
1 bunch of tarragon, leaves picked and finely chopped