Cod with clams, cider and clotted cream sauce

  • Serves: 2
  • Prep: 5 minutes
  • Cook: 30 minutes
  • Difficulty: Easy


2 x cod portions

200g palourdes

100g shallots, chopped

25g butter

250ml cider

50ml cider vinegar

250ml fish stock

100ml double cream

100g clotted cream

Chopped chives

200g large leaf spinach

  1. Steam the clams in a little of the cider, put aside to cool and reserve the juices to add to the sauce later.
  2. Sweat the shallots in the butter until very sweet without browning. Add the cider, vinegar and fish stock and reduce by ¾.
  3. Add the cream and reduce by ¼. Strain out the shallots, finish the sauce by whisking the clotted cream into the warm sauce and finish with the cockles and chives.
  4. Wash the spinach well and steam.
  5. Pan fry the cod on the skin side on a medium to high heat until brown and crispy, turn over add a touch of butter and finish cooking in the oven.
  6. Arrange the spinach in the middle of the plates, place the cod on top and the sauce and cockles around.

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