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Lemon and Parsley crusted Cod, Crushed potato and spinach, Shelfish and Chive Veloute Recipe

Ingredients for people


    For the fish
  • Cod steak(s) 150g : 6 whole
  • Olive oil : 20 ml
  • Maldon salt : 3 pinch(es)

  • Part one of the recipe
  • Unsalted butter : 150 g
  • Panko breadcrumbs : 150 g
  • Lemon(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Garlic clove(s) : 2 whole
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 6 Turn

  • Part two of the recipe
  • New potato(es) : 800 g
  • Baby spinach leave(s) : 500 g
  • Olive oil : 30 ml
  • Fresh thyme : 3 sprig
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn

  • Part three of the recipe
  • Mussel(s) : 500 g
  • Cooked shelled brown shrimp(s) : 200 g
  • Cockle(s) : 250 g
  • Capers : 30 g
  • Unsalted butter : 100 g
  • Double cream : 100 ml
  • Chive(s) : 1 bunch
  • Tomato(es) : 2 whole
  • Dry white wine : 100 ml
Method
  • 1For the fish

    Preheat an oven to 190*

    If necessary, skin the fish and discard.
    Season with olive oil and a little salt.

    Arrange on a lined tray, leaving room between each piece.

  • 2Part one of the recipe

    Soften the 150g of Butter to room temperature.

    Zest the lemon, reserve the juice for later.

    Pick the leaves of the parsley and slice.

    Peel the garlic and crush or grate.

    Blend the butter, zest, parsley, garlic and seasoning with a quarter of the lemon juice.
    Add the bread crumbs and combine.
    Spread the mix between two sheets of silicon paper and roll out to a thickness of about 3mm.

    Refrigerate until firm.

    Cut into pieces the same size as the pieces of fish, remove the paper and place on top.


  • 3Part two of the recipe

    Cut the potatoes into quarters.
    Toss with the olive oil, thyme and seasoning and roast until tender.
    Wash and drain the spinach leaves.

    When the potatoes are cooked, add to the roasting tray and allow to wilt in the residual heat.

  • 4Part three of the recipe

    Quarter the tomatoes, discard the heart and cut the flesh into 1 cm dice.

    Finely slice half of the bunch of chives. Cut the remaining chives into 4 cm batons and keep crisp in cold water.

    Wash, scrape and de-beard the mussels.
    Soak the cockles in water for 30 minutes to degorge the sand and grit.




  • 5To Cook

    Place the crusted cod in the oven to bake for approximately 12-15 minutes.
    Th fish should have a firm resilient bounce, the crust should begin to colour.

    Heat a large thick based pot to high temperature.

    Add the cockles, mussels and wine to the pot and cover quickly with a lid to trap in the steam.
    Add the capers and brown shrimp and heat through.
    Swirl the pot and check occasionally to ensure that the shellfish have opened.

    Add the double cream and bring to the boil.
    Dice the remaining butter and drop into the pot, swirling the pot to emulsify the butter rather than melting it.

    Lastly, add the tomato concasse, sliced chives and remaining lemon juice.

  • 6To Serve

    Push the potato mix into a ring mould in the center of each plate, spoon the shellfish stew around.
    Place the cod on top with the crust facing up.

    Sprinkle around the chive batons.

Chef's tip

«Try adding sundried tomato or chilli paste to the crust for an extra flavour dimension.»

A delicious collection of flavours and textures from the sea, enhanced by a citrus crust on the cod

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  • Preparation  30mins
  • Cooking time  15mins
  • Rest time  15mins

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