zoom Heston's Pan-seared cod with leek and pototo sauce

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    Heston's Pan-seared cod with leek and potato sauce

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    Heston's Pan-seared cod with leek and potato sauce

    ‘These specially selected, skinless and boneless prime cod fillets are line caught in a well-managed and sustainable way. Cod is a delicious, robust fish, but be careful not to overcook it. It is also really important to use both the white and the green parts of the leeks and to chop them very finely so they cook as quickly as possible without losing their colour or flavour.’ Heston

    Serves: 2

    Ingredients

    • 1 small potato, peeled and finely sliced (about 50g)
    • 10g unsalted butter
    • ½ onion, peeled and finely sliced
    • 160g leeks, washed and very finely sliced
    • 200ml Cooks’ Ingredients Fish Stock, warmed
    • Cooks’ Ingredients Bouquet Garni For Vegetables
    • 1 tbsp whipping cream
    • 1 tbsp whole milk
    • Salt and freshly ground black pepper
    • 1 tbsp groundnut oil
    • 2 Waitrose Line Caught Prime Icelandic Cod Fillets (about 150g each)
    • Chives, finely chopped
    • 20g Waitrose Pea Tops, to garnish

    Method

    Rinse the sliced potato under cold water for 30 seconds thendrain well.

    Melt the butter in a saucepan over a medium heat and cook the onion and potato for 10 minutes, stirring regularly. Add the leeks and cook for a further 5 minutes.

    Pour in the warm fish stock with the bouquet garni and bring to a simmer for 5 minutes or until the potatoes are tender. Add the cream and milk and continue to heat for a further 10 minutes.

    To finish the sauce, remove the bouquet garni, then liquidiseand strain the sauce through a sieve into a clean pan. Seasonwith salt and freshly ground black pepper and keep warmwhile you sear the cod.

    Heat the groundnut oil in a non-stick frying pan over a high heat. Season the fish fillets on both sides with a little salt and place in the pan. After approximately 1–2 minutes (depending on the thickness of the fish), flip the fillets and cook for another 1–2 minutes.

    Place the fillets on warm plates then, using a hand blender, froth the sauce and ladle it around the fish. Sprinkle with the chopped chives and garnish with the pea tops.

    Heston’s serving suggestions:

    Serve the fish on a bed of diced waxy potatoes, steamed orboiled, dressed with a simple vinaigrette while still warm. Forthe vinaigrette, mix 2 tbsp of Heston From Waitrose Mustardand Shallot Dressing with ½ tsp of the potato cooking water. Also delicious with buttered leeks and green beans.

    Copyright © Heston Blumenthal 2011

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