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