July's Recipe

Cod Verdure, created by Head Chef, Christopher Archambault - The Headland

Verdure: greenness, especially of fresh, flourishing vegetation.

I have always loved this word.  Verdure is a perfect word for this dish as it uses the very best of the peak summer.  All things green and good.

Cod is a glorious fish synonymous with classic British cooking.  Let’s not always batter it!



1tsp White wine vinegar

1tsp Lemon juice

3tbsp Double cream

150g Unsalted butter, cubed

1 Bay leaf

250g Mix of your favourite green spring/summer legumes and/or vegetables such as:

Peas, courgette, fennel, broad beans, sugar snaps, runner beans, asparagus, spring onion, garlic/leek scapes etc

A few choice Scottish girolles or elusive morels (optional)

Parsley, chives, dill, tarragon, fennel frond and/or pea shoots

4 x 170g Cod fillets



1) Combine the white wine vinegar and lemon juice in a small saucepan.

2) Bring to the boil with the cream and bay leaf, reduce somewhat.

3) Reduce the heat and whisk in the butter a bit at a time.

4) Cover with a lid or cling film and leave somewhere warm.

5) Season the cod fillets well and fry in a hot non-stick pan until golden, finish the girolles if using in the same pan for a minute or two.

6) Turn the fillets over, baste in a little butter and if they are very thick, pop in a hot oven for a few minutes.  If not, let rest in a warm place.

7) Quickly blanch the green veggies and drain well.

8) Warm the butter sauce gently and fold in your ‘verdure’ and the reserved mushrooms.

9) Add chopped herbs of your choice and mix well.


To serve:

Divide the verdure mix between the four plates and top with a golden fried cod fillet. Garnish with pea shoots, dill or fennel and serve with a crisp white such as a good Chablis.

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