Poached cod loin with mussels, peas and parsley

4
45 minutes

Ingredients

Poached cod loin with mussels, peas and parsley

  • 4 cod loins, skinless
  • 1 knob of butter
  • 1 garlic clove, finely chopped
  • 1 banana shallot, finely sliced
  • 1/2 tbsp of plain flour
  • 100ml of white wine
  • 300ml of fish stock
  • 24 mussels, washed with beards removed
  • 1 dash of double cream
  • 100g of fresh peas, cooked
  • 1/2 tbsp of parsley, chopped
  • salt

Method

1
To begin, make the sauce – this will be used to poach the cod. Place a wide pan (with a lid) over a medium heat and add the butter. Once bubbling, sweat the garlic and shallot until soft but without colour
  • 1 knob of butter
  • 1 garlic clove, finely chopped
  • 1 banana shallot, finely sliced
2
Sprinkle in the flour then add the white wine, stirring constantly so there are no lumps. Reduce the liquid to a glaze consistency
  • 1/2 tbsp of plain flour
  • 100ml of white wine
3
Pour in the fish stock and bring to the boil
  • 300ml of fish stock
4
Meanwhile, lightly season the cod with a sprinkling of salt and add to the pan of fish stock. Cover with a lid and allow to simmer for 3 minutes
  • 4 cod loins, skinless
  • salt
5
After this time, carefully turn over the cod and add the mussels to the pan. Replace the lid and cook for a further 5 minutes
  • 24 mussels, washed with beards removed
6
Carefully remove the cod from the pan and place on a tray. Remove the mussels, discarding any that haven't opened, and place on the tray with the cod. Cover with tin foil and place in a low oven to keep warm while you finish the sauce
7
Pass the sauce through a fine sieve into a clean pan and place over a high heat. Bring to the boil, reduce by half then add a splash of cream. Stir in the peas and parsley to heat through
  • 1 dash of double cream
  • 1/2 tbsp of parsley, chopped
  • 100g of fresh peas, cooked
8
To serve, arrange the cod and mussels on warm plates and spoon over the sauce to serve