Layered cod tower

Daniel Galmiche plays with texture in this recipe for flakey poached fish layered with creamy leeks and chanterelles, with toothsome new potatoes to finish
By Daniel Galmiche
Layered cod tower
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 35 minutes
  • Effort: medium


For the cod tower

  • 1 large leek, sliced
  • 12 new potatoes, sliced
  • 500 ml fish stock
  • 500 ml full fat milk
  • 1 sprigs thyme
  • 2 cloves garlic, crushed
  • 1 tbsp black peppercorns, crushed
  • 1 tsp sea salt
  • 2 x 500 g skinless cod fillets
  • 250 ml double cream
  • 1 small handful chanterelle mushroom

For the sauce

  • 500 ml poaching liquid
  • 2 tbsp whipped cream
  • 2 sprigs tarragon

To serve

  • vine cherry tomatoes, confit in olive oil
  • sekura salad


1. Preheat the oven to 150C/130 fan/gas 2.

2. For the cod tower: blanch the leeks and new potatoes in salted boiling water for 5 minutes, then refresh in cold water. Drain, and set aside.

3. In a medium saucepan, pour in the fish stock and the milk, then add the thyme, crushed garlic and crushed peppercorns and sea salt. Poach the cod fillet in the liquid over a medium heat for 5 minutes.

4. Bring the poaching mixture to the boil and cook for 1 minute, then check to see if the fish is cooked (it should flake easily). Remove the pan from the heat and allow the fish to sit in the poaching liquid for 5 minutes.

5. Remove the cod from the pan and flake the fish into a bowl.

6. Pour the double cream into a small saucepan, reduce by half over a medium heat and season to taste with salt and pepper. Fold in the blanched leeks and half of the chanterelle mushrooms.

7. Using a chefs ring on a small sheet of aluminium foil, spoon in a layer of blanched new potatoes, followed by a layer of creamed leeks and mushrooms, pressing down slightly. Spoon over a layer of cod flakes, then another layer of creamed leeks and mushrooms, finishing with a topping of potatoes.

8. Transfer the ring carefully (the foil on the bottom will help keep the filling in the ring) into a papillote made from aluminium foil, and place it in the oven for 6 minutes. In the meantime, prepare the sauce.

9. For the sauce: pour 500ml of the cod poaching liquid in a small saucepan, reducing by half over a high heat. Stir in the whipped cream, tarragon and the rest of the mushrooms.

10. Remove the ring from the oven and place in the middle of a plate. Carefully lift the ring away to reveal the layered cod tower, then pour around the sauce and serve with sekura salad and confit vine cherry tomatoes.

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