• For the Parsley Butter

  • 140g/5oz unsalted butter

  • 50g/2oz smoked salmon trimmings

  • 3 garlic cloves, crushed

  • 1 small bunch of fresh parsley

  • 3 tbsp of lemon juice

  • salt and freshly ground black pepper

  • For the Vegetables

  • 140g/5oz carrots, diced

  • 140g/5oz leeks, washed and trimmed and diced

  • 140g/5oz potatoes, peeled and diced

  • For the cod

  • 4 portions of thick, boneless, skinless cod fillets, weighing about 200g/8oz each

  • salt and freshly ground black pepper

  • 100g/4oz plain white flour, for dredging

  • 2 tbsp of vegetable oil

  • knob of butter


  • 1.

    For the parsley butter, melt the butter in a small saucepan, with the smoked salmon trimmings and the crushed garlic.

  • 2.

    Heat gently for about ten minutes or until the butter has clarified. Strain the butter through a sieve and return to the pan.

  • 3.

    Allow the butter to rest off the heat for about 30 minutes, to let the flavours infuse.

  • 4.

    Meanwhile, pick the parsley leaves off their stalks and blanch them in boiling water for one minute.

  • 5.

    Refresh under very cold water, drain, pat dry with kitchen paper and chop roughly. Set aside.

  • 6.

    Strain the clarified butter through a fine sieve and add the lemon juice and the salt and pepper.

  • 7.

    Blanch or steam the vegetables until they are tender, then refresh them under cold water and reserve.

  • 8.

    To cook the cod fillets, season them with some salt and pepper and dredge them in flour. In a large frying pan, heat the vegetable oil until almost smoking, then add the knob of butter and the cod fillets. Cook the fillets over a medium heat for about four minutes on each side. Be careful not to treat them roughly or they may break up.

  • 9.

    To serve, warm the vegetables and parsley leaves in the clarified butter. Divide this mixture between warm plates and add a cod fillet to each serving.

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