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Breaded crab and cod with beurre blanc sauce

Recreate the coastal experience in your kitchen with Jamie Gulliford's crab and cod dish
breaded crab and cod at Salcombe Harbour Hotel

Jamie Gulliford, head chef at Salcombe Harbour Hotel, shares his breaded crab and cod with beurre blanc sauce recipe

www.harbourhotels.co.uk

Serves    1
Oven temp    180°c / gas 4
  • Crab meat (white and brown) 40g
  • Good quality cod fillet 110-140g

For the beurre blanc sauce

  • Shallot 40g, sliced
  • White wine 235ml
  • White wine vinegar 1 tbsp
  • Cracked black pepper 1 pinch
  • Unsalted butter 100g, diced

For the breaded crab and cod

  • Salt and pepper to season
  • Olive oil 1 tbsp
  • Lemon ½, zest and juice
  • White breadcrumbs 5g
  • Parsley 2 sprigs
  • Tarragon 1 sprig
  • Chives 5g
  • Thyme 1 sprig
  • Salt a pinch
  • English mustard 1 tsp
  • Pea shoot tendrils 2g, to garnish
  1. Preheat the oven to 180°c / gas 4.
  2. For the beurre blanc sauce: put the shallot in a
    saucepan with the white wine, vinegar and pepper. Simmer
    until dry but not brown. Whisk in the butter and emulsify.
  3. For the breaded crab and cod: mix the crab
    meats together and add salt and pepper, olive oil, lemon
    zest and juice.
  4. Put the breadcrumbs into a blender with the herbs.
    Add the salt and blitz until green.
  5. Pan fry the cod skin-side first for 1 minute, then flip
    over and fry for another minute. Brush mustard onto
    the skin, then put the crab mix on top and sprinkle the
    green breadcrumbs over. Cook in the preheated oven for
    7 minutes.
  6. To serve: remove the cod from the oven and serve
    with your choice of vegetables, the beurre blanc sauce
    and pea shoots to garnish.

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You will need

  • Crab meat (white and brown) 40g
  • Good quality cod fillet 110-140g

For the beurre blanc sauce

  • Shallot 40g, sliced
  • White wine 235ml
  • White wine vinegar 1 tbsp
  • Cracked black pepper 1 pinch
  • Unsalted butter 100g, diced

For the breaded crab and cod

  • Salt and pepper to season
  • Olive oil 1 tbsp
  • Lemon ½, zest and juice
  • White breadcrumbs 5g
  • Parsley 2 sprigs
  • Tarragon 1 sprig
  • Chives 5g
  • Thyme 1 sprig
  • Salt a pinch
  • English mustard 1 tsp
  • Pea shoot tendrils 2g, to garnish

Method

  1. Preheat the oven to 180°c / gas 4.
  2. For the beurre blanc sauce: put the shallot in a
    saucepan with the white wine, vinegar and pepper. Simmer
    until dry but not brown. Whisk in the butter and emulsify.
  3. For the breaded crab and cod: mix the crab
    meats together and add salt and pepper, olive oil, lemon
    zest and juice.
  4. Put the breadcrumbs into a blender with the herbs.
    Add the salt and blitz until green.
  5. Pan fry the cod skin-side first for 1 minute, then flip
    over and fry for another minute. Brush mustard onto
    the skin, then put the crab mix on top and sprinkle the
    green breadcrumbs over. Cook in the preheated oven for
    7 minutes.
  6. To serve: remove the cod from the oven and serve
    with your choice of vegetables, the beurre blanc sauce
    and pea shoots to garnish.
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  • Crab meat (white and brown) 40g
  • Good quality cod fillet 110-140g

For the beurre blanc sauce

  • Shallot 40g, sliced
  • White wine 235ml
  • White wine vinegar 1 tbsp
  • Cracked black pepper 1 pinch
  • Unsalted butter 100g, diced

For the breaded crab and cod

  • Salt and pepper to season
  • Olive oil 1 tbsp
  • Lemon ½, zest and juice
  • White breadcrumbs 5g
  • Parsley 2 sprigs
  • Tarragon 1 sprig
  • Chives 5g
  • Thyme 1 sprig
  • Salt a pinch
  • English mustard 1 tsp
  • Pea shoot tendrils 2g, to garnish
  1. Preheat the oven to 180°c / gas 4.
  2. For the beurre blanc sauce: put the shallot in a
    saucepan with the white wine, vinegar and pepper. Simmer
    until dry but not brown. Whisk in the butter and emulsify.
  3. For the breaded crab and cod: mix the crab
    meats together and add salt and pepper, olive oil, lemon
    zest and juice.
  4. Put the breadcrumbs into a blender with the herbs.
    Add the salt and blitz until green.
  5. Pan fry the cod skin-side first for 1 minute, then flip
    over and fry for another minute. Brush mustard onto
    the skin, then put the crab mix on top and sprinkle the
    green breadcrumbs over. Cook in the preheated oven for
    7 minutes.
  6. To serve: remove the cod from the oven and serve
    with your choice of vegetables, the beurre blanc sauce
    and pea shoots to garnish.

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