4 / 25 Mins / Ingredients
First make the reduction – reduce all the ingredients to 1/3 and strain into a small sauce pan.
Heat a heavy based cast iron frying pan, put a good film of oil in, season cod well with Maldon salt and a bit of pepper, cook skin side down for 6-8 mins in a hot oven.
Whilst cod is cooking, crushed potatoes in pan, leave the skins on crack down and start to add a little butter , fry the potatoes a little as you would for
bubble and squeak, it gives another flavour to the dish, add a good hit of herds, season well and keep warm.
Steam the sprouting broccoli until tender, drain and season.
Warm the reduction with the crème fraiche, whisk in the butter a bit at a time, season with a little lemon juice and add the wild garlic.
Take cod from the oven, add some butter to the pan , foam the butter until nut brown , turn cod over and cook for the last minute on the flesh, finish with lemon.
Put a large quenelle of crushed potatoes to the side of the plate, place the sprouting broccoli to the side, cod on top , finish with Wild garlic butter sauce and toasted almonds.
Cod & potatoes
Cod portion x 4
Steamed heritage potatoes - 150g per portion
Flaked almonds toasted
Soft herbs – a mixture of chervil, dill and chives
Butter sauce reduction
150ml dry white wine
Banana shallot x 1 chopped
Clove garlic crushed
A couple of peppercorns
Crème fraiche 80ml
Unsalted butter 100g
Wild garlic - finely sliced a good pinch per portion