Ingredients

• 350g/12oz centre-cut cod fillet
• pin boned and skinned
• 40g/1½oz sea salt
• knob of butter
• 2 large potatoes
• peeled and cut into chunks
• 125g/4½oz unsalted butter
• 125ml/4½fl oz double cream
• 100g/3½oz cockles
• thoroughly washed to remove any sand or silt
• 1 large bunch curly parsley
• leaves picked
• stalks reserved
• both chopped
• 2 shallots
• chopped
• 150ml/5½fl oz glass white wine
• 25g/1oz butter
• 25g/1oz flour
• 150ml/5½fl oz double cream
• 150ml/5½fl oz whole milk
• 30g/1oz crème fraîche
• salt
• 1 tsp cayenne pepper
• 1 lemon
• juice only

Directions

• For the cod
• preheat the oven to 330F/450F/Gas 8.
• Lightly salt the cod
• wrap in cling film and leave for twenty minutes. Wash the salt off and cut the cod in half.
• For the mashed potato
• cook the potatoes in a large pan of boiling water until soft. Drain and return to the pan to dry out a little.
• For the parsley sauce
• give any open cockles a sharp tap on the work surface
• discard any that do not close immediately.
• Heat a heavy-based pan until hot. Add the cockles
• parsley stalks
• shallots and wine. Put the lid on and steam until the cockles open. Drain in a colander
• reserving the stock. Discard any cockles that have not opened. Pass the stock through a muslin cloth.
• In a clean pan
• melt the butter and then stir in the flour to make a roux. Cook for a few minutes
• then gradually add the stock
• stirring all the time. Then add the cream
• milk and crème fraîche. Season
• to taste
• with salt
• cayenne pepper and lemon juice.
• For the cod
• heat the butter in an ovenproof frying pan. Add the cod then transfer to the oven for eight minutes.
• Meanwhile
• for the parsley sauce
• pick the cockles from their shells and add to the sauce along with the parsley. Keep warm
• but do not boil.
• For the mashed potato
• push the potatoes through a potato ricer or a drum sieve (alternatively use a vegetable masher). In a pan
• melt the butter and cream together. Fold through the mash and season with salt and white pepper.
• To serve
• add the mash to serving bowls. Top with the cod and parsley sauce.