Cod in parsley sauce with cockles and mashed potato

If you can’t find any live cockles, you can buy a jar of cooked and shelled cockles instead.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the cod

  • 350g/12oz centre-cut cod fillet, pin boned and skinned
  • 40g/1½oz sea salt
  • knob of butter

For the mashed potato

  • 2 large potatoes, peeled and cut into chunks
  • 125g/4½oz unsalted butter
  • 125ml/4½fl oz double cream

For the parsley sauce

  • 100g/3½oz cockles, thoroughly washed to remove any sand or silt
  • 1 large bunch curly parsley, leaves picked, stalks reserved, both chopped
  • 2 shallots, chopped
  • 150ml/5½fl oz glass white wine
  • 25g/1oz butter
  • 25g/1oz flour
  • 150ml/5½fl oz double cream
  • 150ml/5½fl oz whole milk
  • 30g/1oz crème fraîche
  • salt
  • 1 tsp cayenne pepper
  • 1 lemon, juice only