Pan Fried Coley

With Jersey Royals and Cockles

Fresh cockles and a velvety cream sauce perfectly accentuate the flavours of the Coley, which is a great sustainable alternative to Cod

Serves 4

INGREDIENTS

4 coley fillets, cleaned

24 cockles

100g Jersey Royals, cubed

200ml light fish stock

200ml double cream

1 tbsp gherkins, very finely sliced

1 tbsp parsley, very finely chopped

  1. Place the Jersey Royals on a perforated steam container and cook in the Miele steam oven at 100°C for 10 minutes.

  2. When ready, add the cockles on another perforated steam container and steam alongside the potatoes for 2 minutes on 90°C. Remove the cockles from their shells and set aside.

  3. Pour the fish stock into a saucepan and over a moderate heat, simmer gently to reduce by about half. Add the double cream, Jersey Royals and cockles and keep warm.

  4. In the meantime, heat a large frying pan over a medium high heat and and pan fry the coley for 4 - 5 minutes, adding a little butter and lemon juice at the end and basting the fish regularly.

  5. Add the gherkins and parsley to the sauce, check the seasoning and serve with the fish

Appliance Tip: The Miele TempControl Hob is fantastic for cooking fish. Select level 1 and when the hob beeps you know the pan is at the right temperature.

nominated

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

Miele