- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- vegetable oil, for shallow-frying
- 1 cod fillet, (150g)
- freshly ground salt and black pepper
- 200 g cockles, in their shells
- 2 rashers smoked streaky bacon or pancetta
- 1 leek, finely chopped
- 150 ml double cream
- 1/2 tsp English mustard
- small handful of chopped parsley
- squeeze of lemon juice
1. Preheat the oven to 200°C/gas 6.
2. Heat the oil in a frying pan, season the cod with salt and freshly ground pepper and fry gently until the cod is golden on both sides.
3. Transfer the cod to a roasting tray and roast for 5-6 minutes.
4. Meanwhile, place the cockles in a saucepan with a little water. Cover and heat until the cockles are steamed open, discarding any that have not opened.
5. Reserve the cockle cooking liquor and shell the cockles.
6. In a frying pan, heat the bacon and fry gently. Add the cockle cooking liquor and the leek and cook gently until the leek is tender.
7. Drain off two-thirds of the liquor from the cockle mixture. Add the shelled cockles, cream, mustard and parsley. Season generously with freshly ground pepper.
8. Cook for two minutes.
9. Place the leek and cockle mixture on a plate. Top with the roast cod portion. Season with sea salt and a squeeze of lemon juice. Serve at once.
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