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

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: