Pan‑roasted cod with gnocchi, samphire, baby gem, and anchovy beurre noisette
Pillowy gnocchi, salty samphire and crisp baby gem add layers of texture and flavour to this smart fish dish
Ollie Wyatt, head chef at The Alverton in Truro, shares his recipe for pan‑roasted cod with gnocchi, samphire, baby gem, and anchovy beurre noisette
thealverton.co.uk
Serves 2
Oven temp 180°C / gas 4
- Vegetable oil
- Cod loins 2, 160g each, skinned and seasoned with salt and pepper
- Banana shallot 2, peeled and finely diced
- Gnocchi 230g
- Samphire 120g
- Baby gem leaves 2, torn
For the anchovy beurre noisette:
- Butter 100g
- Anchovies 2‑4, depending on preference
- Parsley 4 tsp, chopped
- Lemon 1, juice
- Salt and white pepper
- Preheat the oven to 180°C / gas 4. Bring a pan of salted water to the boil.
- Put an oven‑proof frying pan over a medium heat and add a splash of vegetable oil. Place the cod in the pan skin‑side down and fry for 2 minutes. Transfer to the oven and cook for a further 3 minutes until the fish is opaque. Once the fish is cooked, remove it from the oven and leave to rest in a warm place.
- While the fish is cooking, put the gnocchi in the pan of boiling water. Once the gnocchi float to the top, take the pan off the heat and drain.
- Put the frying pan used for the cod back on the heat. Add the shallots and gnocchi and sauté for 1 minute, then add the samphire and baby gem leaves.
- For the anchovy beurre noisette: put a pan over a medium‑high heat. Add the butter and cook until it’s a nutty brown colour, then stir in the anchovies and lemon juice.
- To serve: divide the gnocchi into two pasta bowls, pour the beurre noisette over the gnocchi and place a piece of pan-roasted cod on top.
You will need
- Vegetable oil
- Cod loins 2, 160g each, skinned and seasoned with salt and pepper
- Banana shallot 2, peeled and finely diced
- Gnocchi 230g
- Samphire 120g
- Baby gem leaves 2, torn
For the anchovy beurre noisette:
- Butter 100g
- Anchovies 2‑4, depending on preference
- Parsley 4 tsp, chopped
- Lemon 1, juice
- Salt and white pepper
Method
- Preheat the oven to 180°C / gas 4. Bring a pan of salted water to the boil.
- Put an oven‑proof frying pan over a medium heat and add a splash of vegetable oil. Place the cod in the pan skin‑side down and fry for 2 minutes. Transfer to the oven and cook for a further 3 minutes until the fish is opaque. Once the fish is cooked, remove it from the oven and leave to rest in a warm place.
- While the fish is cooking, put the gnocchi in the pan of boiling water. Once the gnocchi float to the top, take the pan off the heat and drain.
- Put the frying pan used for the cod back on the heat. Add the shallots and gnocchi and sauté for 1 minute, then add the samphire and baby gem leaves.
- For the anchovy beurre noisette: put a pan over a medium‑high heat. Add the butter and cook until it’s a nutty brown colour, then stir in the anchovies and lemon juice.
- To serve: divide the gnocchi into two pasta bowls, pour the beurre noisette over the gnocchi and place a piece of pan-roasted cod on top.
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