Fillet of ling cod with roasted fennel and ragout of calamari


West: The Cookbook

  • Yield: 4 Servings


Calamari Ragout
  • 2 squid, 9 oz each, cleaned and tentacles removed
  • 4 tsp olive oil
  • ¼ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 4 tsp thyme leaves
  • ½ cup red wine
  • 0.66 cup fish stock
  • ¼ cup roasting jus
  • 4 tsp whipping cream
  • 4 tsp unsalted butter
  • 1 oz parsley, chopped (about 3 Tbsp)
Roasted Fennel
  • 2 bulbs fennel, cut into 20 batons of 2 inches x ¼ inch, with trimmings reserved
  • 5 Tbsp unsalted butter
  • ¼ cup chicken stock
  • ¼ cup whipping cream
Roasted Ling Cod Fillet
  • 2 tsp olive oil
  • 4 ling cod fillets, 4½ oz each
  • ½ lemon
How to Make It
  1. Cut the squid tubes into rings ¼ inch wide and wash them. In a heavy-bottomed pan on medium heat, add olive oil. Add onion, garlic and thyme and sweat until onion is translucent but not browned, about 5 minutes.
  2. Add squid rings and cook for a further 5 minutes. Add wine and fish stock, then simmer gently, stirring frequently, until almost all the liquid has evaporated, about 30 minutes. Add roasting jus and simmer for another 5 minutes. If the squid is not tender, add water in ¼-cup increments and continue to simmer until it is. Finish with cream, butter and parsley.
  3. Roasted Fennel
  4. Bring a medium pot of water to a boil. Add fennel batons and blanch for 2 minutes, then plunge them into an ice bath to refresh. Heat 2 Tbsp of the butter in a medium saute pan on high heat until it foams. Add fennel batons and roast for 3 minutes. Season with salt and pepper.
  5. Finely chop the fennel trimmings.
  6. Heat 1 Tbsp of the butter in a medium saute pan on medium heat. Add half of the fennel trimmings and sweat until soft, about 10 minutes. Add chicken stock, cook until liquid evaporates, about 5 minutes, then puree in a blender and pass through a fine sieve.
  7. Place the rest of the fennel trimmings in a small saucepan and just cover with cold water. Bring to a boil, simmer for 5 minutes, then puree in a blender and strain through a cheesecloth, reserving the liquid only. Measure out 2 cups of this liquid and add cream and the remaining 2 Tbsp of the butter.
  8. Roasted Ling Cod Fillet
  9. Preheat the oven to 350°F. Heat a large ovenproof, non-stick pan on high heat. Add olive oil, followed by the ling cod, skin-side down. Transfer the pan to the oven and cook for 5 to 7 minutes. Remove from heat and season with salt, pepper and a squeeze of lemon juice.

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