Cod
- 2 fillets of Frozen at Sea Cod ( tempered)
Norwegian Roasted Cod, Elements of Tartare sauce, Pickled onion and potato Espuma
Norwegian Roasted Cod, Elements of Tartare sauce, Pickled onion and potato Espuma
15 min
Simon Hulstone creates a great twist on the nations favourite dish - fish & chips!
Ingredients
Sauce
- 1 large onion
- 200g butter
- 50ml malt vinegar
- 2 maris piper potatoes ( baked and only skins kept)
- 150ml double cream 200 ml milk 200ml chicken stock
- Salt and pepper
Tartar
- 10g mini capers 2 gherkins 1 shallot 1 lemon
- 10g chopped parsley
Method
Cod
Prep and cut into 4 equal portions, making sure all scales and bones are removed.
Set aside until ready to serve
Sauce
Finely slice the onions, sweat down in the butter until very soft, add the vinegar and reduce.
Bring the milk and cream and stock to the boil and add the potato skins, allow to infuse for 30 minutes and then drain into the onion mix.
Blend altogether and correct the seasoning. Pass through a fine sieve and transfer into a whippy gun and charge with 1 gas. Keep in a warm place.
Tartar
Finely dice the shallot, gherkin and capers, add zest of lemon and some chopped parsley , mix together.
Cook your cod skin side down and flip at the last moment to ensure it is cooked through.
Put the foam into your serving bowl, place the cod on top and arrange the tartar ingredients on top of this, garnish with the fried potato air bags and finish with herbs.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
