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

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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.

First published in 2015




Fillet of cod

Chive butter sauce

Crushed Jersey Royals

To plate


  • 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
For the chive butter sauce, peel the shallot and garlic and dice finely. Place into a saucepan along with the thyme, vinegar and 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
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
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
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
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
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

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

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