Cod Fillet Recipe, Poached Egg & Jersey Royals

Mark Jordan adds richness and decadence to his cod recipe, with a luxurious chive butter sauce and the final flourish of a poached egg. A bed of crushed Jersey Royals and wilted spinach complete this expert dish, although, if feeling extravagant, you could add a spoonful of caviar to each plate.

Ingredients

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Metric

Imperial

Fillet of cod

4 cod fillets, each weighing 100g
vegetable oil
1 lemon, juiced
salt
50g of butter

Chive butter sauce

1 shallot
1 garlic clove
1 sprig of thyme
100ml of white wine vinegar
100ml of white wine
100ml of double cream
250g of butter
1 handful of chives, chopped
salt

Crushed Jersey Royals

500g of Jersey Royal potatoes
vegetable oil
50g of butter
1 handful of chives, chopped
1/2 lemon, juiced
salt

To plate

4 free-range eggs
1 dash of white wine vinegar
2 handfuls of baby cress
4 handfuls of spinach

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Fine sieve
Fish tweezers

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

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

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

Once all the butter is combined add the chives, season with the salt and pass through a fine sieve. Place somewhere warm until needed

1 handful of chives
salt

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

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
1 handful of chives

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

Finish with the lemon juice, salt and butter, allowing it to melt over the fish

1 lemon
salt
50g of butter

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
4 handfuls of spinach

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

2 handfuls of baby cress

First published in 2015

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Mark Jordan

Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.

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

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