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Parmesan-Crusted Cod Loin With Braised Leeks And Parsley Sauce

By M&S Food
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…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

24 total
  • 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

10 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Step 10

    Serve the fish sprinkled with remaining chives, potatoes, leeks and parsley sauce.