Savour this delicious, restaurant-worthy dish in the comfort of your own home. The stars: prime cod fillets, gnocchi and crisped British coppa ham. You’ll serve them with sugar snap peas, Tenderstem broccoli and an indulgent French-style lemon & dill velouté (‘velvet’) sauce you've made yourself. Impressive!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.1 g||5.3 g|
|Protein||8.6 g||41.4 g|
|Salt||1.51 g||7.26 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat your oven and start preparing your sauce
Boil a kettle.
Set the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6.
Slice the lemon[s] into wedges.
Chop the chives and the dill stalks finely (reserve the leaves for garnish!).
Dissolve 1/2  chicken stock cube in 250ml [450ml] boiled water and set aside.
Prepare your Tenderstem
Slice the Tenderstem broccoli until you reach the heads – keep the tips whole. Set aside.
Re-boil a kettle.
Cook your coppa ham
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat.
Once hot, add the sliced coppa ham and cook for 1 minute on each side or until almost crisp.
Once crisp, transfer the sliced coppa to a baking tray and put it in the oven for 5 minutes.
Cook your cod
Meanwhile, return the pan to a medium heat with a large knob of butter.
Pat the cod dry and season with a little salt.
Once the pan is hot, add the cod and cook for 2 minutes on each side or until deeply golden.
Add the cod to the baking tray next to the coppa, and put it in the oven for 5 minutes further.
Once done, remove the tray from the oven and leave to rest in a warm place.
Start cooking your sauce
Give the pan a wipe with kitchen paper and return it to a medium heat.
Once hot, add 15g [30g] butter with 10g [20g] flour and stir for 2 minutes until a paste is formed.
Add the Chinese rice wine and cook for 30 seconds.
Gradually whisk the chicken stock into the paste, a little at a time. Cook for 4 minutes or until a smooth, thick sauce remains.
Cook your gnocchi and Tenderstem
Add the sugar snap peas, gnocchi and chopped Tenderstem to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat.
Cook for 3 minutes or until cooked through.
Once done, drain the lot and set aside.
Finish the velouté
Add the soft cheese, a generous squeeze of lemon, the chopped dill and chives and a generous grind of black pepper to the sauce. Cook for 1-2 minutes further – this is your lemon & dill velouté.
Add the drained gnocchi, sugar snap peas and Tenderstem to the velouté and give everything a good mix up.
Serve the sauced gnocchi and vegetables in shallow bowls and top with the cod.
Place the crispy coppa on top of the cod.
Garnish with a wedge of lemon, the reserved dill leaves and a grind of back pepper.