Cod In Parsley Sauce With Cockles And Mashed Potato
With its tender cod, creamy mashed potatoes, and flavorful parsley sauce, this dish is a delightful medley of textures and tastes. The succulent cod is lightly seasoned and oven-baked to perfection, while the luscious mashed potatoes are enriched with butter and cream. The fragrant parsley sauce, infused with the briny essence of cockles and a hint of white wine, ties everything together in a harmonious symphony of flavors. Each bite is a warm, comforting embrace that will leave you longing for more.
— Constant Cookbook
Ingredients
- 350g/12oz centre-cut cod
- 40g/1½oz sea salt
- knob of butter
- 2 large potatoes
- 125g/4½oz unsalted butter
- 125ml/4½fl oz double cream
- 100g/3½oz cockles
- 1 large bunch curly parsley
- 2 shallots
- 150ml/5½fl oz glass white wine
- 25g/1oz butter
- 25g/1oz flour
- 150ml/5½fl oz double cream
- 150ml/5½fl oz whole milk
- 30g/1oz crème fraîche
- salt
- 1 tsp cayenne pepper
- 1 lemon
Instructions
- For the cod, preheat the oven to 330F/450F/Gas 8.
- Lightly salt the cod, wrap in cling film and leave for twenty minutes. Wash the salt off and cut the cod in half.
- For the mashed potato, cook the potatoes in a large pan of boiling water until soft. Drain and return to the pan to dry out a little.
- For the parsley sauce, give any open cockles a sharp tap on the work surface, discard any that do not close immediately.
- Heat a heavy-based pan until hot. Add the cockles, parsley stalks, shallots and wine. Put the lid on and steam until the cockles open. Drain in a colander, reserving the stock. Discard any cockles that have not opened. Pass the stock through a muslin cloth.
- In a clean pan, melt the butter and then stir in the flour to make a roux. Cook for a few minutes, then gradually add the stock, stirring all the time. Then add the cream, milk and crème fraîche. Season, to taste, with salt, cayenne pepper and lemon juice.
- For the cod, heat the butter in an ovenproof frying pan. Add the cod then transfer to the oven for eight minutes.
- Meanwhile, for the parsley sauce, pick the cockles from their shells and add to the sauce along with the parsley. Keep warm, but do not boil.
- For the mashed potato, push the potatoes through a potato ricer or a drum sieve (alternatively use a vegetable masher). In a pan, melt the butter and cream together. Fold through the mash and season with salt and white pepper.
- To serve, add the mash to serving bowls. Top with the cod and parsley sauce.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 2
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