Manash’s pan fried cod with mussels
Our Brasserie’s Head Chef, Manash, loves nothing more than sharing his cheffing knowledge. In fact, he classes one of his biggest life achievements as mentoring and helping youngsters to love the profession.
Honestly, there’s just no stopping him once he gets started. It’s all “saute this” and “cartouche that” (don’t worry – we’ll explain that one later). So, Manash wasted no time in whipping up this recipe to let you have a little taste of the Brasserie at home – pan fried North Sea cod and saffron potatoes with wilted leeks, mussels in lemon butter sauce, and vierge dressing.