Heston Blumenthal's pan-seared cod with leek and po

Name: Heston Blumenthal's pan-seared cod with leek and potato sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g (1.8oz) potato, peeled and finely sliced; 10 g (0.4oz) unsalted butter; 0.5 onion, peeled and finely sliced; 160 g (5.6oz) leeks, washed and v. finely sliced; 200 ml (7fl oz) fish stock, warmed; 1 bouquet garni; 1 tbsp whipping cream; 1 tbsp whole milk; 1 tbsp groundnut oil; 300 g (10.6oz) cod fillets; 1 bunch chives, finely chopped; 20 g (0.7oz) pea shoots, to garnish

Servings: persons

50 g (1.8oz) potato, peeled and finely sliced
10 g (0.4oz) unsalted butter
0.5 onion, peeled and finely sliced
160 g (5.6oz) leeks, washed and v. finely sliced
200 ml (7fl oz) fish stock, warmed
1 bouquet garni
1 tbsp whipping cream
1 tbsp whole milk
1 tbsp groundnut oil
300 g (10.6oz) cod fillets
1 bunch chives, finely chopped
20 g (0.7oz) pea shoots, to garnish

1
Rinse the sliced potato under cold water for 30 seconds then drain well.
2
Melt the butter in a saucepan over a medium heat and cook the onion and potato for 10 minutes, stirring regularly.
3
Add the leeks and cook for a further 5 minutes.
4
Pour in the warm fish stock with the bouquet garni and bring to a simmer for 5 minutes or until the potatoes are tender.
5
Add the cream and milk and continue to heat for a further 10 minutes.
6
To finish the sauce, remove the bouquet garni, then liquidise and strain the sauce through a sieve into a clean pan.
7
Season with salt and freshly ground black pepper and keep warm while you sear the cod.
8
Heat the groundnut oil in a non-stick frying pan over a high heat.
9
Season the fish fillets on both sides with a little salt and place in the pan.
10
After approximately 12 minutes (depending on the thickness of the fish), flip the fillets and cook for another 12 minutes.
11
Place the fillets on warm plates then, using a hand blender, froth the sauce and ladle it around the fish.
12
Sprinkle with the chopped chives and garnish with the pea tops.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 50 g (1.8oz) potato, peeled and finely sliced, 10 g (0.4oz) unsalted butter, 0.5 onion, peeled and finely sliced, 160 g (5.6oz) leeks, washed and v. finely sliced, and more.

Yes, Heston Blumenthal's pan-seared cod with leek and potato sauce recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Heston Blumenthal's pan-seared cod with leek and potato sauce recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions