Grilled West Coast Cod and Skirlie Mash in Saffron Broth with Mussels, Leek and Fennel

Name: Grilled West Coast Cod and Skirlie Mash in Saffron Broth with Mussels, Leek and Fennel
Cuisine: British
Ingredients: Prepare the mash; Reduce the mussel liquor for the sauce while you:; Prepare the skirlie; Prepare the mussels and set aside; Finish the skirlie mash, cover in a heatproof dish and keep warm, while you:; While you boil the potatoes, prepare the fish ready for grilling, cover and set aside; A large pinch of saffron threads; 4 x 175 g pieces of fresh cod fillet, skin on; 50 g butter - unsalted is better; A squeeze of lemon juice; Grill the cod; In addition to the ingredients required for cooking the mussels as in the recipe for Mussel Brose, you will need:; Approximately 400 ml of double cream; Freshly ground sea salt and white pepper; Prepare the leek and fennel for the sauce; Finish the sauce and keep it warm, while you:

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

I cooked this recipe on ‘Desert Island Chefs’, a programme produced by Grampian Television and shown throughout Scotland in April 2002. The film crew seemed to take over The Three Chimneys for two days in March and it was a hectic schedule. I enjoyed the experience, but I don’t think I’m cut out to be a TV chef! The ingredients below should be sufficient for 4 people. I suggest that you prepare this dish in the following order of work:

Ingredients

Europe
United Kingdom
Fish course
Pescatarian
Scotland
Soup
April
March
Gluten-free

Ingredients

Method