4 People / 25 Mins

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

By Antony Shirley of The Assheton Arms, Clitheroe

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


  • 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


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.

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Antony Shirley

Same day seafood, hours after it's been caught

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