Pan fried cod loin with cockles, mussels and laverbread
2 cod loins each weighing about 150g
1 shallot, finely chopped
1 clove garlic, crushed
Finely chopped ginger
75 g cream (approx)
Chopped dill and chives
75 ml Noilly Prat* or white wine
Salt and pepper
250 g spinach
▪ Cook the mussels in a pan with the wine until opened. Remove them from their shells and reserve the juice. Muslin
▪ To make the sauce melt the butter and sweat the shallot, garlic and ginger.
▪ When soft add the Noilly Prat and boil to reduce until syrupy.
▪ Add the mussel juice and boil then add the cream and set aside.
▪ To serve: put some oil in a frying pan on to heat and when it’s hot add the cod, skin side down. When the fish is starting to turn opaque around the edges, pop the pan in the oven while you melt the spinach. Heat up the sauce and add the laverbread and cockles, finish with the chopped herbs. Heat through gently; don’t overdo it otherwise they will become rubbery.
*Noilly Prat is a straw coloured vermouth made in the South of France. The Provençale herbs used in its production helps to enhance the flavour of sauces. It goes particularly well with fish but if you can’t find any then white wine could be used instead.