Crimped Cod with Oyster Sauce by Dominic Chapman

Dom Chapman

Dom Chapman

25th February 2014

Crimped Cod with Oyster Sauce by Dominic Chapman

Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Crimped Cod with Oyster Sauce by Dominic Chapman recipe a try yourself? The dish is new to the menu and is inspired by British recipes from the war. It is on the a la carte menu. I chose the dish because it's interesting to cook, looks and tastes delicious. There is also a few elements for tasting during the demo at The Staff Canteen Live 2014.


  • Serves 4
  • Cod
  • 1.8 kg Cod Fillet
  • 200g Activa (meat glue)
  • Olive Oil
  • 100g Butter
  • Salt and Pepper
  • Garlic Crumbs
  • 1 Loaf kings-mill white bread
  • 1 Head of Garlic
  • 250g Butter
  • Sliced Pancetta
  • 100mls Olive Oil
  • Mussels and Cockles
  • 1kg Cockles
  • 1kg Mussel
  • 20g Celery
  • 20g Fennel
  • 30g Carrot
  • 20g Shallots
  • 2 Bay Leaves
  • 5g Thyme
  • 500mls White Wine
  • Samphire
  • 1kg Rock Samphire
  • Olive Oil
  • Lemon Juice
  • Parsley Oil
  • 1kg English Parsley
  • 500mls Olive Oil
  • Cucumber
  • 1 Cucumber
  • 8 Borage flowers
  • Chives
  • Oyster Sauce
  • 1 kg Leeks
  • 200g Onions
  • 180g Potatoes
  • 1.5 litres Fish Stock/Oyster Juice
  • 150g unsalted butter
  • Bouquet garni (Thyme, Parsley and celery)
  • 100mls Double Cream
  • Salt and Cayenne Pepper


1. Remove skin from Cod
2. Dust cod with Meat Glue and Roll up
3. Cut the fillet of Cod into 6oz portions
4. Pan Fry cod skin until crisp and reserve until ready to serve
5. Pan fry cod in olive oil until Golden Brown and the fishes internal temperature reaches 35 degrees c
6. Finish in foaming butter and cook until the fishes internal temperature reaches 42 degrees c
7. Remove from the pan and correct seasoning
Garlic Crumbs
1. Remove crusts from the bread
2. Finely chop the garlic
3. Blend the bread in the robo blender until breadcrumbs are achieved
4. Melt butter in a pan then add breadcrumbs and garlic
5. Continuously stir until the bread crumbs are golden brown
6. Pass through a sieve and a correct seasoning
7. Drain on kitchen paper
8. Slice bacon
9. Add olive oil and bacon to a pan
10. Fry off until golden brown and drain on kitchen paper
11. Combine bacon and crumbs and store until required
Mussels and Cockles
1. Equally slice all vegetables
2. Place a pot with a lid on the stove and heat
3. Add mussels to the pan with 250 mls wine and half of the aromatics and vegetables
4. Keep the lid on and steam mussels until open
5. Once cooked transfer mussels to a colander and reserve all cooking juices
6. Refresh Mussels then carefully remove from their shells
7. Refrigerate until required.
8. Repeat process with the cockles making sure you use a clean pan
9. Gently heat cockles and mussels in oyster sauce to reheat
1. Blanch for one minute
2. Toss in olive oil and correct seasoning
Parsley Oil
1. Blanch parsley for 4 minutes
2. Refresh and squeeze dry
3. Blitz in thermo till smooth
4. Pass through a fine sieve
5. Refrigerate until required
1. Peel cucumber and remove seeds
2. Cut into equal size pieces
3. Pan Fry cucumber until charred on one side
4. Season and finish with Chives
5. Pick borage flowers to use as garnish
Oyster Sauce
1. Remove the green part from the leeks and discard.
2. Cut the leeks in half length ways and wash under cold running water.
3. Now slice the leeks as finely as possible.
4. Peel the onions and slice as finely as possible making sure you cut the root out.
5. Peel the potatoes and slice again as finely as possible. Rinse under cold running water briefly so as to separate the slices.
6. Bring stock to a simmer, in a pot large enough to hold all the ingredients. Sweat the vegetables in 120g of butter for 5 minutes or just until they begin to soften. Stir to make sure the vegetables are cooking evenly.
7. Add the Bouquet garni and pour on the simmering stock.
8. Bring to the boil as quickly as possible and simmer until the potatoes are tender.
9. Add the cream, simmer for a couple more minutes and take off the heat. Remove Bouquet garni and liquidize the sauce.
10. Pass the sauce into another pan over an ice bath.
11. Season soup with salt and cayenne, whisk in remaining butter.
12. Chill down as quickly as possible.
13. Once reheated finish Sauce with oyster juice before serving
14. Correct seasoning and whizz with hand blender.
To Serve
1. Pan fry the cod until golden brown
2. Season cod and finish with garlic crumbs, bacon, chives and Fleur de sel
3. Cook rock samphire
4. Char cucumber
5. Warm cockles and mussels in oyster sauce
6. Place cod on Samphire with cockles oyster and mussels around
7. Add cucumber and Borage flowers
8. Blitz sauce and serve in a jug to be poured and the table
9. Serve immediately

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