Martin Wishart’s simple poached cod loin recipe is served with a delicate white wine sauce, peas and some sweet, plump mussels.
- 1 knob of butter
- 1 garlic clove, finely chopped
- 1 banana shallot, finely sliced
- 1/2 tbsp plain flour
- 100ml white wine
- 300ml fish stock
- 4 skinless cod fillets
- 24 mussels, washed with beards removed
- 1 dash of double cream
- 100g fresh peas, cooked
- 1/2 tbsp parsley, chopped
- To begin, make the sauce – this will be used to poach the cod. Place a wide pan (with a lid) over a medium heat and add the butter. Once bubbling, sweat the garlic and shallot until soft but without colour.
- Sprinkle in the flour then add the white wine, stirring constantly so there are no lumps. Reduce the liquid to a glaze consistency.
- Pour in the fish stock and bring the contents of the pan to the boil.
- Meanwhile, lightly season the cod with a sprinkling of salt and add to the pan of fish stock. Cover with a lid and allow to simmer for 3 minutes.
- After this time, carefully turn over the cod and add the mussels to the pan. Replace the lid and cook for a further 5 minutes.
- Carefully remove the cod from the pan and place on a tray. Remove the mussels, discarding any that haven’t opened, and place on the tray with the cod. Cover with tin foil and place in a low oven to keep warm while you finish the sauce.
- Pass the sauce through a fine sieve into a clean pan and place over a high heat. Bring to the boil until the liquid is reduced by half, then add the cream. Stir in the peas and parsley to heat through.
- To serve, arrange the cod and mussels on warm plates and spoon over the sauce.
Watch Martin cooking this delicious recipe in our video:
Recipe by Martin Wishart, courtesy of greatbritishchefs.com