Roast cod with sprouting broccoli crushed potatoes and wild garlic butter sauce

Roast cod with sprouting broccoli crushed potatoes and wild garlic butter sauce

4 / 25 Mins / Ingredients


By Antony Shirley, group executive chef, The Assheton Arms.

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
Sprouting broccoli
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
Lemon juice
Unsalted butter 100g
Wild garlic - finely sliced a good pinch per portion

Antony Shirley

Same day seafood, hours after it's been caught

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