Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

Mark Jordan's Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

Ingredients

Fillet of cod

  • 4 100g cod fillets
  • 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
  • ½ lemon, juiced
  • Salt

To plate

  • 4 free-range eggs
  • 1 dash of white wine vinegar
  • 2 handfuls of baby cress
  • 4 handfuls of spinach

Serves 4
Cooking time: 1 hour

  1. For the cod fillets, wash and dry the cod and ensure there are no pin bones remaining in the fillet – if there are some, remove them with a pair of fish pliers or tweezers.
  2. To make the chive butter sauce, peel the shallot and garlic and cube finely. Place into a saucepan along with the thyme, vinegar and wine.
  3. Place onto the heat and reduce by half, then add the cream and bring up to the boil. Decrease the heat and gradually add the butter, stirring constantly.
  4. When all the butter is mixed, add the chives, season with the salt and pass through a fine colander. Place in a warm area until required.
  5. For the crushed Jersey Royals, hand wash the potatoes under cold running water then put into a saucepan with water and some salt and bring up to the boil seven to eight minutes or until the potatoes are cooked.
  6. Remove the water from the potatoes and add a generous amount of butter and a squeeze of lemon juice. Using a fork, crush the potatoes in the pan. Check the seasoning and complete with a handful of chopped chives.
  7. To complete 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. Gently fry until the skin is golden brown and crispy. Remove from the pan and transfer into the oven for six minutes.
  8. Complete with the lemon juice, salt and butter, let it to melt over the fish.
  9. To plate, 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 middle of each plate accompanying the spinach.
  10. When cooked, remove the cod from the oven and lay one fillet onto each stack of potatoes. Carefully remove the eggs from the water and lay one on top of each cod fillet. Pour the sauce over the cod, garnish with some baby cress and serve.

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