Seared cod, clementine Maltaise sauce and olive salsa
Prep time: 50 minsTotal time: 
Seared cod, clementine Maltaise sauce and olive salsa
Maltaise sauce originates from Malta and is a take on a classic hollandaise, using blood orange juice. Here we use clementines for a slightly sweeter citrus kick
Prep time: 50 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 4 clementines
- 60g (about 13) Taste the Difference Nocellara Pitted Olives, roughly chopped
- small handful parsley, finely chopped
- 3 tbsp olive oil
- 200g butter
- 4 egg yolks
- juice of ½ lemon
- 2 x 300g packs skinless and boneless cod fillets (we used Fish Said Fred 2 Big Cod Fillets)
- steamed potatoes and vegetables, to serve
Step by step
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Use a small sharp knife to remove the peel from 2 of the clementines, removing as much of the pith as possible. Find the natural segments and slice between them, separating and releasing each piece. Roughly chop the pieces, reserving any of the juices, and place the chopped clementine into a bowl with the olives, parsley and 1 tablespoon of the oil with plenty of freshly ground black pepper. Cover and set aside.
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Juice the remaining 2 clementines – you should have about 55ml. Melt the butter in a small saucepan over a low heat. Set aside. In a bowl set over a simmering pan of water, whisk the egg yolks with the juice of the 2 juiced clementines, seasoning lightly, until thickened and smooth. Slowly whisk in the melted butter and, off the heat, whisk in the lemon juice and the reserved juice from the segmented clementines, to taste – it should be rich with a little zip.
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Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over a high heat. Season the cod well and add to the pan once hot – you might need to do this in batches. Cook, without moving the cod, until it is golden, about 3 minutes. Carefully flip and cook for a further minute. Transfer to a plate.
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Dress the cod with the citrusy sauce and olive salsa. Serve with steamed potatoes and vegetables.
