DEVILLED COD 

Serves 6

6 Cods, average size	Anchovies, 100g
English Mustard, half a teaspoonful	Oil, half a glassful
Cayenne pepper, a pinch	Lemon, a little juice
Chopped parsley, plenty	Flour, as required
Oregano a large, pinch	Egg, as required

Preparation

Choos sixe fairly small cods, fillet and divide into two equal halves, removing the head, spine, and insides. Having obtained these fillets, rinse and then dry by dabbing with a cloth. Once boned, arrange them in a line on a large dish, with the skin at the bottom and the white part facing upwards.

Now put half a teaspoonful of English mustard into a mug, together with a pinch of cayenne pepper, plenty of chopped parsley, a large pinch of oregano and 100 grams of filleted, sieved anchovies. Mix with approximately half a glassful of extra-virgin olive oil, to obtain a sauce to which you should then add the lemon juice. Spread this mixture over the cod fillets until lightly covered and leave until you are ready to prepare the table.

At this point, taking one fillet at a time, roll them up, starting from the tail, and fasten with a cocktail stick. Then cover with flour and beaten egg. Fry in plenty of olive oil. When the fillets are a light golden colour, remove from the frying pan and take out the cocktail stick. Place in a circle, in a round dish. At the centre of the plate, add some parsley, and arrange slices of lemon all around. 


The dish

Cod is an excellent fish, but also fairly delicate. This type of presentation gives it a distinct, almost 'spicy' flavour, which is rather unusual. Cod does, in fact, lend itself to all types of seasoning and in this case the distinct presentation and the flavour obtained, make it into an interesting hot starter.

Wine accompaniment

Due to the type and flavour of the fish, this is a white wine dish. The seasoning is fairly spicy and we should therefore opt for a fairly acidic young wine, which is also reasonably alcoholic in order to soften the spiciness of the dish. It must be of good structure, and with a persistent flavour that is slightly bitterish. 


Suggested Wines