Parmesan-Crusted Cod Loin With Braised Leeks And Parsley Sauce
By M&S Food
Published on 02 January 2024
Chef Ellis Barrie brings restaurant quality cod with parsley sauce to your table for British week on Cooking With The Stars, the TV cookery show brought to you by M&S Food. Lightly curing the fish with sugar and rock salt before cooking ensures it is juicy and tender to eat. Served topped with parmesan crumb for a little crunch, melting braised leeks and preserved lemon crushed potatoes for a showstopper supper. Short of time? Heat 2 tubs of M&S parsley sauce to serve with the fish instead. Looking for more fish recipes? Look no further.
Time and servings
1 hr 40 minsTotal time
40 minsPrep time
1 hrCooking time
Ingredients
- 4 tbsp caster sugar
- 4 tbsp pink Himalayan rock salt
- 4 cod loin fillets
- 4 leeks
- 150g unsalted butter
- 40ml white wine
- 400ml chicken stock
- 3 thyme sprigs
- 2 lemons
- 750g baby new potatoes
- 1 Beldi preserved lemon, skin only, chopped
- 50g chives, chopped
- 200ml whole milk
- 50g plain white flour
- 100g flat leaf parsley, leaves only
- ¼ tsp fine sea salt
- ¼ tsp ground white pepper
- 1 tsp nutmeg
- 100g mussels in white wine, shells removed
- 3 large free-range eggs, beaten
- 4 tbsp Scottish jumbo oats
- 4 tbsp panko breadcrumbs
- 2 tbsp parmesan, grated
- 2 tsp sesame seeds
Method
Step 1
For the dry fish brine: mix 4 tbsp each sugar and pink Himalayan rock salt on a lipped tray or container. Add the fish and rub all over with the dry brine mix. Put in the fridge to lightly cure for 15 mins.Step 2
Heat the oven to 210°C/190°C fan/ gas 6 ½. For the leeks: trim the green leafy part of the leeks (see tip) and slice the white portion in half lengthways.Step 3
Heat 50g butter in a large frying pan over a medium heat and braise the leeks for 2-3 mins, until golden. Transfer to a baking dish and add 40ml white wine, 50ml chicken stock and 3 thyme sprigs, then season with salt and freshly ground black pepper. Cover with baking paper and roast for 20 mins then remove and add the zest and juice 1 lemon.Step 4
Meanwhile, put the potatoes and 150ml stock in a medium saucepan. Boil for 15 mins, until tender. Drain and return to the pan along with the chopped preserved lemon, 50g butter and half the chives then lightly crush with a potato masher. Set aside to reheat while the fish is cooking.Step 5
For the parsley sauce, heat two small saucepans over a medium heat. Melt the remaining 50g butter in one and add the milk and remaining 200ml stock to the other. Add the flour to the butter and whisk for 2 mins. Then gradually whisk in the warm milk/stock mixture to the flour paste for smooth thick sauce, the consistency of pouring cream.Step 6
Transfer the sauce to a blender, add the parsley leaves and blitz for a smooth, vibrant green sauce. Taste and season with a little salt, white pepper, nutmeg and a squeeze of lemon juice. Pour into a saucepan then add the mussels and any juices from the packet, set aside to reheat later.Step 7
For the fish: Heat your grill. Rinse the cod to remove the salt/sugar mix, pat dry and place the presentation side down into the beaten egg mix.Step 8
In a shallow dish, mix together the oats, panko breadcrumbs, parmesan and sesame seeds. Dip the egg wash side of the cod into the oat breadcrumb mix, place on a baking tray and bake for 8 mins until golden. Leave to rest for 3-5 mins.Step 9
Meanwhile, return the potatoes to the heat to warm through and gently heat the parsley sauce and mussels for 5 mins until hot through.Step 10
Serve the fish sprinkled with remaining chives, potatoes, leeks and parsley sauce.