Roast cod with vin blanc sauce, wild mushroom, spinach and cauliflower



Standard Supplier 13th November 2018


Standard Supplier

Roast cod with vin blanc sauce, wild mushroom, spinach and cauliflower

A recipe for a tender cod dish with a vin blanc sauce, made using pastes from the CHEF:registered: Signature Range. Chef’s Tip: You can use a variety of fish species for this dish including halibut and turbot. Switch up this recipe using celeriac rather than cauliflower.


  • Prep Time: 30 minutes
  • Cooking Time: 15 minutes
  • Portions: 3
  • For the Vin blanc sauce:
  • 15g unsalted butter
  • 1 tbs CHEF:registered: Signature White Wine Paste
  • 100ml of white wine vinegar (reduced to 1tbs)
  • 1 bay leaf
  • 3 black peppercorns
  • 75ml single cream
  • ½-teaspoon CHEF:registered: Signature Lemon Paste
  • For the Cod:
  • 400g Thick cod fillet (cut into 3 equal portions)
  • 7g butter (room temperature)
  • 2 tbs grapeseed oil
  • For the Wild mushrooms:
  • 1 Tbs groundnut oil
  • 16 Chanterelle mushrooms
  • 8 Shitake mushrooms
  • 2 Cups black trompette mushrooms
  • 75ml CHEF:registered: All Natural Chicken Stock
  • For the Roasted cauliflower:
  • 1 Head cauliflower
  • 5g hazelnut oil
  • 10g of curry oil
  • For the Cauliflower cous cous:
  • 200g cauliflower trimmings
  • 10g hazelnut oil
  • 2 Tsp lemon juice
  • For the Spinach:
  • 150g spinach
  • 3g grapeseed oil


For the vin blanc sauce:
1. Bring all ingredients, except the CHEF:registered: Signature Lemon paste to a simmer and cook for 5 minutes.
2. Season with the CHEF:registered: Signature Lemon Paste to serve.
For the cod:
1. Place the fillets cooked skin side down in a hot pan with the oil, until the skin is golden brown.
2. Add the butter and when the butter is frothing and turning golden brown, baste the cod.
Wild mushrooms:
1. First clean the mushrooms.
2. Heat the oil on a high heat and add the chanterelles and sautee for 2 minutes, add the shitake and sauté for a further 1 minute, add the black trompette and saute for another 1 minute.
3. Add the CHEF:registered: All Natural Chicken Stock to season.
4. Reduce the liquid until the mushrooms are evenly coated, add the butter and toss to glaze.
5. Set aside.
For the roasted cauliflower:
1. Slice the cauliflower into 3 slices.
2. Trim the outside excess cauliflower off, to develop a round shaped ring.
3. Save the remaining cauliflower for the cauliflower cous cous.
4. Place the rounds and the hazelnut oil, curry oil and sear on both sides whilst cooking in a hot pan. Then cook the seared cauliflower in the oven at 160 °c for 20 minutes.
For the cauliflower cous cous:
1. Finely chop the cauliflower so it resembles cous cous, place in a small mixing bowl and season with the hazelnut oil and lemon juice, refrigerate until needed.
For the Spinach:
1. Sauté the spinach in the coconut fat
To serve:
Arrange spinach and mushrooms on a plate, place cod and spoon over the vin de blanc sauce. Finally, delicately place the roasted cauliflower and the cauliflower couscous.

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