> Recipes > Cod fillet

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

PT1H

Why not try?

1
For the cod fillets, wash and dry the cod and make sure there are no pin bones left in the fillet – if so, remove them with a pair of fish pliers or tweezers
  • 4 cod fillets
2
For the chive butter sauce, peel the shallot and garlic and dice finely. Place into a saucepan along with the thyme, vinegar and wine
  • 1 shallot
  • 1 garlic clove
  • 1 sprig of thyme
  • 100ml of white wine vinegar
  • 100ml of white wine
3
Place onto the heat and reduce by half, then add the cream and bring up to the boil. Turn down the heat and slowly add the butter, stirring all the time
  • 100ml of double cream
  • 250g of butter
4
Once all the butter is combined add the chives, season with the salt and pass through a fine sieve. Place somewhere warm until needed
  • 2 2/3 handfuls of chives
  • salt
5
For the crushed Jersey Royals, wash the potatoes by hand under cold running water then place into a saucepan with water and a little salt and bring up to the boil 7 to 8 minutes or until the potatoes are cooked
  • 500g of Jersey Royal potatoes
6
Drain off the water from the potatoes and add a good knob of butter a squeeze of lemon juice. Using a fork crush the potatoes in the pan. Check the seasoning and finish with a handful of chopped chives
  • 50g of butter
  • 1/2 lemon
  • salt
  • 2 2/3 handfuls of chives
7
To finish the cod, preheat the oven to 160°C/gas mark 3. In a sauté pan add a few drops of oil, then carefully place the fillets skin-side down into the oil. Gently cook until the skin is golden brown and crispy. Remove from the pan and place into the oven for 6 minutes
  • vegetable oil
8
Finish with the lemon juice, salt and butter, allowing it to melt over the fish
  • 1 lemon
  • salt
  • 50g of butter
9
To serve, poach the eggs in a saucepan of gently simmering water with the vinegar – they should take as long as the cod to cook. Place a small amount of the sauté potatoes in the centre of each plate along with the spinach
  • 4 free-range eggs
  • 1 dash of white wine vinegar
  • 10 2/3 handfuls of spinach
10
Once cooked, remove the cod from the oven and place one fillet onto each pile of potatoes. Gently remove the eggs from the water and sit one on top of each cod fillet. Spoon the sauce over the cod, garnish with some baby cress and serve
  • 5 1/3 handfuls of baby cress

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Fillet of cod

Chive butter sauce

Crushed Jersey Royals

To plate

Comments ()

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...