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Serves 0

Roast Whitby Cod with Flat Parsley Mash and a Creamed Mariniere of North Sea Mussels

A mouthwatering dish from Andrew's home town of Whitby, famous for its delicious fresh seafood.


* 2 Cod loin (200-250g each)
* 250g mussels, cleaned and trimmed
* 30g flat parsley, chopped
* 300g mashed potato, warm
* 50g finely diced shallot
* 100ml double cream
* 150ml white wine
* 20g butter
* 1 stick of celery, peeled and chopped
* 1 thin leek, sliced into rounds
*  juice of 1/2 lemon
* Seasoning

To ganish
* A few dill and chervil sprigs
* A little steamed mash Samphire
* Green herb oil

Preparation method

1. Melt the butter in a  medium sized heavy-bottomed saucepan, add the shallot and cook
    gently until soft.
2. Add the leek and the celery, cook for 1-2 mins, then add the white wine and reduce by half
    on a fast boil.
3. Add the lemon juice and cleaned mussels then cover woth a lid, cook for around 4-5 mins
    gently shaking the pan occasionally.
4. Add the cream and carefully bring to the simmer, do not allow to boil, reduce by half and
    check seasoning.
5. Place the cod on a non stick baking tray and brush with butter, season well and place in a
    preheated oven at 180c for 7-10 mins depending on the shape and size of the cod.
6. Just before serving, fold 30g of the chopped parsley into the mased potato (to keep the
    vibrant fresh colour). Pipe mash onto each plate
7. Place the fish against the warm mash and with a large spoon add the moules mariniere
    around the edge of the dish finishing with one mussel placed on top of the dot of mash.
8. Return the pan to the heat for 2-3 more mintes to adjust consistency of the sauce and pour
    over the cod.
9. Garnish with the herbs, Samphire and drizzle a little herb oil around the edge of the plate.

Serving Suggestions

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