Scorched Cod, Roasted and Pickled Cauliflower, Bone Sauce and Coastal Greens

Danni Barry

Danni Barry

4th April 2017

Scorched Cod, Roasted and Pickled Cauliflower, Bone Sauce and Coastal Greens

Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Scorched Cod, Roasted and Pickled Cauliflower, Bone Sauce and Coastal Greens recipe a try yourself? Here's my scorched cod, roasted and pickled cauliflower, bone sauce and coastal greens recipe from the menu at the Michelin-starred, EIPIC in Belfast.


  • Cod:
  • 1 x 700g - 800g sustainably farmed cod fillet
  • 10g sea salt
  • Bone sauce:
  • 1kg white fish bones
  • 500ml white fish stock
  • 100ml white wine
  • 2 cloves of garlic
  • 1 small white onion
  • 1 bulb of fennel
  • 1 leek
  • 1 sprig of thyme
  • 4 tbsp double cream
  • 50g unsalted butter
  • Cauliflower purée:
  • 1 head of white cauliflower
  • 30g unsalted butter
  • 50ml double cream
  • Pickled cauliflowers:
  • 50g caster sugar
  • 100ml white wine vinegar
  • 150ml water
  • 1 shallot
  • 1 sprig of tarragon or thyme
  • 1 purple cauliflower
  • 1 Romanesco
  • Coastal greens:
  • 10g salt
  • 100g water
  • 20g butter


Use a sharp, preferably flexible, knife to remove the skin from the cod fillet. Using tweezers remove any pin bones that run along the centre of the fillet. Ask your fishmonger to do this if unsure. Cut the fillet into 4 even slices weighing around 120g each. Place each fillet individually on a square of baking foil season with sea salt, drizzle with a little oil and fold up the edges to make a parcel.
Bone sauce:
Wash the bones in cold water, place on a roasting tray and cook in an oven at 180°C for 10 - 12 mins until a deep golden brown. Dice the vegetables and cook over a low heat with a little oil, stirring often for 10-15 mins until they begin to caramelise. They should be soft and brown in colour. Add the white wine and fish stock to the vegetables with the thyme and simmer for 10 minutes. Pass the stock through a fine sieve into a clean saucepan to reduce.
Cauliflower purée:
Trim all the florets from the head of the cauliflower. Cut down until approx 1-2cm in size. Melt butter in a saucepan, add the florets and cook until soft and evenly golden brown in colour. Add cream and bring to the boil. Transfer to a blender to make a smooth purée. Add salt to your taste.
Pickled cauliflowers:
Place all the ingredients aside from the cauliflower in a pan and bring to the boil allow to cool slightly. When lukewarm add small florets or fine slices of the purple cauliflower and Romanesco.
Coastal greens:
The team and I forage sea herbs from local Murlough Bay for the restaurant, if the coast isn't available to you some samphire makes an excellent alternative or even some baby spinach. Sea purslane and Sea beets (as seen in the image) are available most of the year all around the UK coastline. When using foraged sea herbs always wash thoroughly with a little salt and vinegar in the water to kill of any unwanted wilderness.
To build:
Reduce the oven temperature to 160°C. Reduce the roasted bone stock to 300ml, add the cream and reduce until begins to thicken. Whisk in butter for a glossy finish and keep warm. Warm the purée in a small pan, wilt the greens in a little butter until soft. Place the cod parcels into the oven for 8 mins.
Remove and open the parcel to reveal the top. Use the blowtorch to get an even dark crust on top. Taking care to work quickly and not overcook the fish. You can use a toothpick to check when the fish is ready, it should slide in the centre of the fillet with no resistance. Spoon over the fillet the juices collected in the foil then remove cod from parcel onto warm plates. Add a spoonful of the bone sauce and a small spoonful of the cauliflower purée. Dress as you wish with the pickled florets, slices of Romanesco and greens and serve.

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