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Pan roasted cod, herb gnocchi, clams, parsley and garlic sauce

Pan roasted cod

In this

Serves 4
Preparation time:
Cooking time:
Total time:

Ingredients

Pan roasted cod
  • 4 x 180 g thick pieces of cod
  • 28 g salt
  • 20 ml olive oil
  • 50 g butter, chopped
Herb gnocchi
  • 400 g baking potatoes
  • 1 egg yolk
  • 75 g flour
  • 20 g fresh mixed herbs (parsley, chervil, chives), chopped
Clams
  • 100 g “palourde” grooved carpet shell clams, in shells
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 20 ml olive oil
  • 50 ml white wine
Parsley and garlic sauce
  • 4 garlic cloves
  • 1 shallot, finely chopped
  • 25 g butter
  • 50 ml white wine
  • 100 ml fish stock
  • 100 ml whipping cream
  • 20 g parsley
Decoration
  • 40 g samphire

Method

Sprinkle each piece of cod with 7 g of salt on all sides including the skin. Wrap in cling film and leave to marinate in the refrigerator for 1.5 hours. Rinse in cold water and pat dry.

Herb gnocchi:

Preheat oven to 200°C. Bake the potatoes (skin on) until soft (about 1½ hours). Remove the skin and push the flesh through a fine sieve while still hot (there should be about 250 g of pulp). Cool to room temperature.

Add the egg yolk, flour, fresh herbs and some salt and knead until a dough is formed. Shape the gnocchi into evenly sized ovals and mark with a fork.

Cook in boiling salted water until the gnocchi rise to the surface, about 3 to 5 minutes. Refresh by placing into ice water and set aside until needed.

Clams:

Immerse the clams in salty water to remove the sand, then rinse under cold running water. Set aside to drain.

Sweat shallot and garlic in oil until soft (about 3 minutes). Add the clams and white wine. Cover and steam (à la marinière) for 3 to 5 minutes until the clams open.

Remove clams from the cooking liquid, allow to cool and loosen from shells. Reserve until needed.

Parsley and garlic sauce:

Reduce oven temperature to 160°C. Roast garlic cloves in foil until soft, about 45 minutes. Remove from oven and cool. Sweat shallot in butter until soft (about 3 minutes).

Deglaze with wine and reduce by 50%, then add fish stock and reduce by 50%. Add cream, strain through a fine mesh sieve and season. Pass garlic through a sieve and add to sauce a little at a time whille tasting. Keep warm.

Decoration:

Blanch samphire in salted boiling water for about 2 minutes. Refresh by placing into ice water and set aside until needed. Increase oven temperature to 180°C.

Put olive oil into a large oven proof frying pan over a high heat and place cod skin-side down to colour. Add chopped butter and allow to foam. Remove from heat and place in oven for 5 minutes. Remove and baste with butter and keep warm.

To serve:

Aerate sauce (optional) using a hand blender until frothy, add chopped parsley and clams. Reheat the gnocchi and samphire separately in boiling water.

Pour a little sauce into the centre of a plate, before centrally placing the pan roasted cod. Arrange gnocchi and clams around the cod and finish with samphire.

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