Skrei cod with cockles, mussels, razor clams and sauce ‘dieppoise’
|180-200g||fillet of prime Skrei cod|
|handful||of razor clams|
|30g||cooked brown shrimp|
|sprig of thyme|
|2||banana shallots, sliced|
|10||button mushrooms, thinly sliced|
|a grating of fresh nutmeg|
|1||stick of celery with leaves|
|small bunch of chervil|
|large handful of baby spinach|
- Pre-heat the oven to 200°C.
- Salt the cod with a generous sprinkling of sea salt and rest for 8 minutes then rinse and pat dry.
- Peel the potatoes and boil in salted water until tender.
- Thinly slice the celery and place in ice water, reserving the leaves.
- Rinse the shellfish well, discarding any that are gaping open or do not close when tapped.
- Heat a sauté pan until hot, add some oil and sweat one of the sliced shallots for a few minutes.
- Add the mussels, cockles and razor clams, the thyme and a splash of the white wine. Cover and cook until the shellfish have opened. Drain through a sieve, reserving the cooking liquor.
- Pick the shellfish meat, and discard the shells.
- In a new pan, sweat the remaining shallot, half the mushrooms and the bay leaf until shallots are translucent. Deglaze the pan with the remaining white wine and the Noilly Prat. Reduce by two thirds.
- Add the shellfish liquor and reduce again by two thirds. Add the double cream and bring to the boil. Once thickened, pass through a fine sieve. Stir in the crème fraiche.
- Bake the cod for 8 minutes, or until the fish easily forms flakes under pressure.
- Saute the spinach in butter with the remaining mushrooms.
- Warm the shellfish and shrimp in the sauce with a squeeze of lemon juice and a grating of nutmeg, ensuring the sauce doesn’t boil.
- Assemble the spinach, boiled potatoes and cod on a plate. Spoon around the sauce and top the fish with the celery curls, leaves and the thinly sliced mushrooms.