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Serves 4

25 Mins

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

By Antony Shirley, group executive chef, The Assheton Arms

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

Cod and 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

Method

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.