Roasted loin of cod, veloute and seasonal vegetables Recipe

Roasted loin of cod in a creamy sauce and served with steamed fresh vegetables

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 5/5

Les ingrédients

Pour people
  • Cod steak(s) : 1 kg
  • Sunflower oil : 10 ml
  • Fine salt : 6 pinch(es)
  • For the sauce
  • Unsalted butter : 25 g
  • Shallot(s) : 1 whole
  • Dry white wine : 100 ml
  • Fresh thyme : 4 sprig
  • Garlic clove(s) : 1 whole
  • Double cream : 200 ml
  • Chive(s) : 0.5 bunch
  • Fine salt : 6 pinch(es)
  • Lemon(s) : 1 whole
  • Olive oil : 30 ml
  • Unsalted butter : 25 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 12 Turn
  • Baby carrot(s) : 18 whole
  • Smoked salmon : 120 g
  • Fresh samphire : 500 g
  • New potato(es) : 300 g
  • Brussel sprout(s) : 12 whole
  • Baby leek(s) : 18 whole
  • Unsalted butter : 50 g
  • Maldon salt : 2 pinch(es)



    Slice the shallot finely and dice the garlic. Sweat the shallot in a saucepan with the butter until the shallot is completely soft. Add the garlic and the thyme and cook for a further minute. Add the white wine to the pan and reduce this by half. Add the double cream and bring to the boil. Shred salmon and add to sauce with the samphire and mix through. Season with fine salt and keep to one side.

    Finely chop the chives.


    Preheat the oven to 200'C.
    Heat a frying pan over a high heat until the pan is very hot. Season the cod steak with salt.
    Add a splash sunflower oil and fry the fillet until it is golden brown.
    Transfer to the oven for 5 to 7 minutes until cooked through. Remove and allow to rest a little before carving into pieces


    Cook the potatoes in simmering water with a pinch of salt until tender. Put a large pan of lightly salted water onto boil. Trim the brussels and cut an x into the bottom to allow them to cook evenly, scrub the carrots. Add the brussels to the boiling water, cook for 5 minutes and then add the carrots, cook for a further 5 minutes and then add the leeks for the last 3 minutes. Drain and add all the veg together in a pan, add the butter and season before serving in a bowl.

    Reheat the velouté on a low heat and add the mussels and shrimps until they are heated through. Add the chives at the last minute. Check the seasoning and add a squeeze of lemon juice.

Chef's tip

«Make sure you get cleaned cod from your fishmonger or do it yourself by trimming the skin off with a filleting knife, being careful not to remove to much of the flesh. If you don't remove this it will contract when cooking!»

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