Portions: 4 4 x 200g Norwegian Cod fillets 40ml Balsamic vinegar 40gm honey 40gm Dijon mustard Seeds from a quarter of a vanilla pod 80g white sesame seeds Salt & pepper to taste For the anchovy mayonnaise: Salt & pepper to taste 50ml white wine vinegar 20g wholegrain mustard 2 basil leaves 220ml olive oil 50ml hot water 5 anchovy fillets in oil, drained and chopped 2 egg yolks For the garnish 320gm baby spinach 45ml balsamic vinegar 45ml olive oil Salt & pepper to taste 25ml lemon juice
For the cod: In a pan reduce balsamic vinegar by third, mix in the mustard and honey to make a paste, remove from heat and add vanilla seeds. Allow to cool. Coat fish both sides with paste. Dip presentation side into sesame seeds, deep fry for 5 minutes - half each side. Finish cooking in oven at 180 deg C for 5-6 minutes immediately prior to serving. For the anchovy mayonnaise: Place ingredients - except olive oil and water - in blender and mix. Add oil, drop by drop, continuing to blend and gradually increasing oil and adding water to get a thick, smooth mayonnaise. (Important to add oil slowly to prevent curdling). Season to taste. To serve: Reduce vinegar and oil a little, adding lemon juice. Season to taste. Place spinach in a rosette shape, drizzle with dressing. Spoon mayonnaise into middle of plate, setting cod on top. Clean plate and serve. Recipe supplied by: Jean-Christophe Novelli