Pan Fried Fillet of Cod, Vegetable Ribbons, Saffron Potatoes and Lobster Bisque

Ashley Durrant & Liam Oakenfall, Seckford Hall

Seckford Hall recipe 025.JPG




500G – 1Kg Cod fillet, scaled and pin boned

16 Medium sized new potatoes (peeled)

2 Carrots

4 Courgettes

Pinch of saffron

For the bisque:

1 Shallot

2 Cloves of garlic

1 Head of fennel

1 Cinnamon stick

1 Star anise

1 Stick of celery

1 Carrot

1 tbsp Tomato puree

2 pts Water

20g Tarragon

1Kg Lobster bones*

500g Fish bones*

100ml Brandy

200ml Double cream

*ask your local fishmonger



1.       Start by getting the bisque on the go; peel and chop the bisque vegetables and sweat them off in a large saucepan

2.       While the vegetables are cooking down de-head the fish bones and mash your lobster bones up using a rolling pin

3.       When your vegetables are lightly coloured add the fish bones, lobster bones, star anise and cinnamon stick and continue to sweat off

4.       After 5 minutes add the brandy and flambé it

5.       Add the tomato puree, 2 pints of water, the tarragon and bring to the boil and simmer

6.       Cut the cod fillet into 4 pieces and set aside

7.       Peel the new potatoes and start to cook them in salted water with the saffron stems

8.       Peel the carrots and then continue to use the peeler to create ribbons. Repeat this with the courgettes

9.       At this stage return to the bisque, remove the bones, blend, pass through a fine sieve and pace in a saucepan

10.   Cook the cod fillets in a non-stick pan, skin side down for 5 minutes and then transfer to a 200oC oven for 2 minutes

11.   Places you carrot ribbons in boiling water until soft, add the courgettes, drain, season and place in the middle of the plate

12.   Drain the potatoes and place 4 on each plate, and then top cod on top of the vegetables

13.   Whisk the cream into the bisque, add your sauce to the dish and enjoy