Cod loin, leeks, cider, bacon and mussels
This is a hearty, one pot wonder dish
Heat up mash potato, add butter and season. Bake the cod with a little butter and salt at 170°C. Meanwhile, reduce 300ml cider with diced bacon until only just covers the pan, add sliced leeks, cooked mussels, chives and lemon juice the finish and serve.
Cod, chorizo and sweetcorn baked beans, crispy pancetta
This is a different take on ‘surf and turf’
Bake the cod in the oven with a little butter at 180°C. Sweat chorizo with onions, garlic and tomato purée, add cooked and washed haricot blanc, add chopped tomatoes to cover and add frozen sweetcorn. Boil and add butter to create a sauce. Season with salt and pepper. Serve with crispy bacon.
Cod, charred leek, potoato and wild garlic soup
A little different soup
Put 2 leeks in the oven on a tray with oil and cook until charred. Poach the cod in milk until cooked. Sweat the leeks, garlic and onions until soft and add 2 diced potatoes and cover with water and salt and cook until soft. Add the wild garlic leaves (can use spinach) and cook for 1 minute. Blend and serve immediately with the flaked cod through it and fresh bread on the side.
Cod croquette with Waldorf salad
Lovely summer dish
Mix cooked cod with mash, chives, salt, pepper, lemon zest and juice. Shape and coat in flour, egg and breadcrumbs. Mix in a bowl chicory, mayonnaise, mustard, lemon juice, roasted walnut, diced apple, halved grapes and sliced celery together. Cook the croquettes in the fryer until golden and serve with the salad on the side.
Cod cauliflower, potted shrimps and parmesan
Dinner party dish
Bake the cod with a little butter and salt at 170°C. Make a risotto and finish with lots of parmesan and lemon juice. Warm some potted shrimps in a pan until melted. Thinly slice raw cauliflower and serve the cod on the risotto with the cauliflower, shrimps and a little of the butter from the shrimps.