confit cod with watercress velouté

Fish

Confit cod with watercress velouté

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Top chef Adam Byatt shares his culinary know-how in this recipe for confit cod served with silky watercress velouté. Here’s why this recipe gives you Michelin-worthy results…

Ingredients

50g sea salt flakes

4 x 150g cod fillets, ideally from the centre loin

250g olive oil, plus extra to drizzle

250g olive pomace oil blend (see Know-how) or more olive oil

Buttered new potatoes to serve

30g parsley

15g dill

10g fennel seeds

Finely grated zest 1 lemon

25g unsalted butter

½ large onion, finely sliced

½ large potato, finely sliced

1 garlic clove, finely sliced

Splash dry white wine

200ml fish stock

200g double cream

2 oysters, shucked (optional)

2 bunches watercress (about 160g), any particularly thick stalks removed

Directions

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