So, why not honour the father figure in your life with the delicious Catcher’s Delight? A tantalising recipe featuring fresh cod atop a rich and velvety, parsley purée with a hint of Old Pulteney Harbour that pairs perfectly with a dram of Old Pulteney whisky.
Ingredients
- 200 grams of fresh cod
- 3 tbsp cannellini beans
- 1 tbsp sea salt
- 1 tbsp parsley oil
- 1 tbsp Old Pulteney Harbour
- 1 garlic clove
- 1 onion
- 1 bay leaf
Method
Preparing the sauce
Sauté the garlic and onion until softened, add the beans, water, and whisky - simmer until warmed through and slightly thickened. Take off the heat and use a food processor to puree until perfectly smooth.
Preparing the cod
Pat your fish dry and season on both sides with salt and pepper. In a large deep skillet, heat your olive oil, bay leaf and splash of water on medium flame. Add the fish to the pan and bring the sauce to a simmer on low heat. Cover the pan and cook on low for about 5 minutes. Fish should flake off easily.
To serve
Add to a deep plate, with the cannellini and whisky sauce at the bottom then add the fish and finish with a drizzle of parsley oil.
Serve with a dram of Old Pulteney Harbour and enjoy!
