- 4 Cod fillets, skin-on pinned and trimmed into 180gr pieces (Cured for 20mins, seasoning of salt and sugar just to firm up the fish for poaching, leave the skin on the fish for poachin to keep its shape and just peel off after its cooked)
- 3 young leeks , sliced into rounds
- 20ml rapeseed oil
- 1 bay leaf
- I fennel, sliced
- 3 shallots, sliced
- Few pink peppercorns
- 250ml of Nolly Prat or vermouth
- Capful of good quality rice wine vinegar
- 400ml fish stock
- 200ml of cream
- 100g diced cold butter
- pinch of saffron strand
- dill, chives, chervil chopped
- 1 lime zest and juice with bit of olive of oil - equal amounts
- Raw red cabbage for garnish
- Shaved pickled carrot (dressed in equal parts rice wine vinegar and sugar, olive oil)
Cod with young leeks and saffron sauce
Chad Byrne
3rd January 2018
Cod with young leeks and saffron sauce
Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Cod with young leeks and saffron sauce recipe a try yourself? From our menu at our menu at The Brehon Hotel, Killarney.
Ingredients
Method
1. Heat a pan on medium heat
2. Before adding the cod, gently sweat off the shallots, bay leaf, fennel and peppercorns in the
oil - low and slow for a good 20 mins to release the sweetness
3. Add the wine, reduce by ¾ then add the fish stock
4. Reduce by half and strain off all ingredients
5. Discard mix and keep juice - add back to the pan
6. Add the cod and cover, cook on a gentle heat for roughly 4 minutes. Add the leeks at this stage. Cover
and heat through.
7. Remove the cod and leeks to a warm plate, cover with cling film to keep moist
8. To the pan, add the saffon strands and cream and reduce by a third
9. Whisk in the butter to get a nice sheen
10. Finish with a drop of chardonnay vinegar or rice vinegar
11. Season and add herbs.
To serve:
1. Pour sauce on to the plate.
2. Place seasoned leeks sporadically around with cod.
3. Garnish with pickled and raw veg.
4. Brush the cod flesh with lime zest and juice with bit of olive of oil - equal amounts.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
