Looking for a dish to impress your friends? This gorgeous fish dish is the perfect meal to make them think you’re a bit of a masterchef. With a rich cream sauce, sweet leeks and golden pan-fried cod, this meal is a delicious way to use fresh and tasty ingredients and to make sure you get the most from them. Serve with new potatoes or a light and creamy mash.
- 2 large leeks, trimmed and sliced into 1cm rings
- 30g butter
- 100ml single cream
- About 100g wild mushrooms, rinsed and dried
- About 100g fresh spinach leaves
- 1tbsp rapeseed oil or olive oil
- 4 portions of cod fillet or cod loin
- Chopped chives, to garnish
- For the sauce:
- 15g butter
- 2 shallots, peeled and diced
- 150ml white wine
- 150ml fish stock
- 2tbsp single cream
To make the sauce: Melt half the butter in a pan, add the shallots and cook until soft, but not browned. Pour in the wine and let it bubble and reduce by about half. Add the fish stock and let it reduce to about 150ml. Blitz with a stick blender, then whisk in the rest of the butter and the cream, and some seasoning. Set aside.
Cook the leeks in half the butter for about 15-20 minutes until softened, then add the cream and cook for another 4-5 minutes. Season and set aside in a dish. Wipe the pan, reheat and add the rest of the butter and mushrooms and cook for a few minutes. Wilt the spinach in a pan or in the microwave.
Heat the frying pan, add the oil and when hot, put in the cod and cook for 5-6 minutes over a fairly high heat until browned on the underside and just cooked through. Reheat the sauce.
Spoon the creamed leeks on to 4 hot plates. Add the spinach and some mushrooms. Put the cod on top, then garnish with a few more mushrooms. Spoon the hot sauce over and sprinkle with chopped chives.
Top tip for making Pan-roasted cod with creamed leeks
If you don’t have any wine, use 300ml stock. Try adding a dash of truffle oil to the creamed leeks – it’s really tasty!