Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce
by
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
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
Equipment
- Fine sieve
- Fish tweezers
Method
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
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
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
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
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
- 4 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
- 2 handfuls of baby cress
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Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce
