Scottish Peterhead Cod 180g portion
All weights are +/- 10%
Cod sourced from Peterhead in Scotland using sustainable fishing methods.
The flesh is firm,white & flaky.
With cockles, wild garlic and new season English asparagus
For the Cod
4×180 Cod portions Scaled and pin boned
For the Cockles
500g rinsed cockles, run under cold water for an hour
30ml virgin olive oil
1 fresh red chili, finely chopped and seeds removed
100ml white wine
For the Garnish
20g wild garlic
12 medium sized spears of English asparagus
1 punnet of baby red-veined sorrel
1 head of broccoli
4 heads of bok choi
To prepare the vegetables, break down the broccoli int florets. Blanch them in salted, boiling water and refresh in ice water. Repeat the process for both the bok choi and the asparagus, making sure to peel and trim beforehand.
To cook the cockles, put a pan on the stove and heat. When hot, add the olive oil, chilli and garlic, after 30 seconds, add the cockle and white wine. Once the shell has opened, strain and reserve the liquid.
To prepare the cod, season with salt and pepper. Cook the cod skin-side down for up to 5 minutes until the skin is crispy and golden brown. Toward the end of cooking add a knob of butter and a squeeze of lemon juice.
Reheat the vegetables in boiling water and butter and add the wild garlic. Once the vegetables are hot and wild garlic is wited, divide across four plates.
To serve, warm the cockles in the cooking liquor and arrange on the plates with some stock. finish by placing pieces of cod on each plate and garnish with red-veined sorrel.