Heston’s Pan Seared Cod with Leek and Potato Sauce

Serves 2


1 small potato, peeled and finely sliced (about 50g)

10g / ½ oz unsalted butter

½ onion, peeled and finely sliced

160g / 5 ½ oz leeks, washed and very finely sliced

200ml / 7fl oz Fish Stock, warmed

Bouquet Garni For Vegetables

1 tbsp double cream

1 tbsp semi skimmed milk

Salt and freshly ground black pepper

1 tbsp rape seed or sunflower oil

2 Cod loin Fillets (about 150g / 5oz each)

Chives, finely chopped

20g / ¾ oz Pea Tops, to garni



Melt the butter in a saucepan over a medium heat and cook the onion and potato for 10 minutes, stirring regularly. Add the leeks and cook for a further 5 minutes.

Pour in the warm fish stock with the bouquet garni and bring to a simmer for 5 minutes or until the potatoes are tender. Add the cream and milk and continue to heat for a further 10 minutes.

To finish the sauce, remove the bouquet garni, then liquidise and strain the sauce through a sieve into a clean pan. Season with salt and freshly ground black pepper and keep warm while you sear the cod.

Heat the groundnut oil in a non-stick frying pan over a high heat. Season the fish fillets on both sides with a little salt and place in the pan on a piece of baking parchment. After approximately 1–2 minutes (depending on the thickness of the fish), flip the fillets and cook for another 1–2 minutes.

Place the fillets on warm plates and ladle the sauce around the fish. Sprinkle with the chopped chives and garnish with the pea tops.


Crushed new potatoes and peas with shallot dressing

Boil 500g/1lb 2oz of new potatoes and when nearly cooked add 150g/6oz frozen petit pois for 5 minutes. Drain and then lightly crush the two together. Add a simple shallot dressing whilst hot. ( In a jar put 1 finely diced shallot with ¼ tsp mustard powder, ½ tbsp white wine vinegar and add a 2-3 tbsp sunflower and olive oil. Shake and add sugar salt and pepper to taste). You can use a ring mould and place the fish on top to make it look extra special.


To get ahead: You can make the sauce up to 12 hours ahead.


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