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Manash Kolaparth
Written by Manash Kolaparth
Brasserie Head Chef

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.

Recipe for two

Ingredients

The main event:

  • 2x Cod (square cut portion) 170 grams – skin on.

Saffron potatoes – ingredients:

  • 12 new potatoes
  • 2 gr saffron pod
  • 20 gr finely chopped shallots
  • 120ml white wine
  • 120ml vegetable stock
  • 4 sprigs bay leaf
  • 20gr unsalted butter

Now for a bit of mussel…:

  • 12 large mussels
  • 50gr unsalted butter
  • 200ml double cream
  • 100ml cooking white wine
  • 30gr chopped shallots
  • 2 bay leaf
  • 2 sprigs of thyme
  • 100ml lemon juice
  • 1 leek, cut into strips

Sauce vierge ingredients:

  • 2 medium plum tomatoes finely chopped
  • 40 gr chopped parsley
  • 40 gr chopped basil
  • 40 gr chopped dill
  • 40 gr crushed capers
  • 2 lemons juiced
  • 60ml extra virgin olive oil
  • 20ml Dijon mustard
Method

For the saffron potatoes:

  • Place all the ingredients together in a heavy bottom pan on a medium heat
    Leave to simmer, with a cartouche (to you and me, that’s a baking paper lid to cover the pot)
  • Cook the potatoes till the knife pierces through, without changing the shape.
  • Cool and leave aside for later (in the liquid)

For the mussels and lemon butter sauce:

  • Make a reduction with the white wine, shallots, thyme and bay leaf
  • Reduce it by half, add the cream and then the lemon juice
  • Emulsify the diced soft butter and strain with a fine mesh
  • Cover and set aside for later

For the sauce vierge:

  • Heat the oil in a pan then add the mustard, chopped tomatoes and capers. Stirring occasionally for two minutes
  • Then stir in the lemon juice and chopped herbs cooking for a further minute
  • Season to taste then keep warm until ready to serve

The main event…

  • Sear the cod, skin side down in a hot frying pan, finish it in the oven for 6 minutes on 170oC (keep the skin side cooking)
  • Cook further to attain a crispy skin, keep it hot
  • To make the sauce add the mussels, leeks and 100ml lemon butter sauce in a medium sized sauce pan, bring to boil until all the mussels are opened, add in the saffron potatoes
  • Transfer the sauce to a serving bowl dish, place cod on top and dress it with sauce vierge
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