Crisp cod steak served with a creamy smoked haddock sauce, charlotte potatoes, peas and fresh herbs.
Peel and finely slice the shallot and garlic. Pick the leaves from the thyme and parsley.
Skin the haddock fillets and cut the flesh into chunks. Keep the skin for the sauce.
Place the shallot, garlic and thyme in a sauce pan with the white wine. Place the sauce pan on a medium heat and reduce the wine by half. Add the fish stock and haddock skin to the pan and reduce this by two thirds. Add the double cream and bring to the boil. Pass this through a sieve into another saucepan, season with salt and keep to one side.
Finely chop the parsley and chives.
Place the potatoes in a pan of salted water and bring to the boil. Once boiling, reduce the heat and cook the potatoes gently until soft. Drain and allow to cool slightly before cutting into rounds.
Remove the green part of the leeks. Cut the leeks in half lengthways and then in half lengthways again. Cut the strips of leek into small dice.
Rinse the leeks in cold water and drain.
To cook the leeks, melt the butter in a sauce pan and add the leeks with the salt. Cook over a low heat until the leeks are completely soft.
Add a splash of water to the pan from time to time to stop the leeks from colouring or frying.
Preheat the oven to 200'C.
Heat a frying pan until very hot. Add a splash of sunflower oil.
Season the cod steaks with fine salt and cook flesh side down in the pan.
Allow the cod flesh to colour until golden brown and then transfer to the oven (in the frying pan) and cook for 5 minutes until the centre of the fish is translucent.
Remove the skin before serving and serve with the golden brown flesh facing upwards.
Whilst the cod is cooking, reheat the smoked haddock sauce over a medium heat. Add the smoked haddock chunks and cook for 3 minutes. When the haddock is cooked add the peas and potatoes and warm through. Finish the sauce with the chopped chives and parsley.
Warm the leeks through and spoon into the middle of the plate. Place the cod steak on top and sauce around the plate with the smoked haddock veloute.
Finish with a squeeze of lemon juice on the cod.
«The cod in this dish can be replaced with other white fish such as halibut, pollack or sea bass.»