top of page
Cod, Mussels & Brandy Velouté
As seen on TV
Which Show?
Who made this dish?
Pan-Fried Scottish Cod Loin with Fondant Potato, West Coast Mussels, Samphire and a Velouté Made with Mussel Liquor and Brandy.
Jamie called this elegant, classic Scottish cookery — "the kind of thing you'd expect in a fine hotel up in the Highlands." He ran significantly over time. Jamie: "My main is pan-fried Scottish cod loin with fondant potatoes, west coast mussels, and a velouté using some of the mussel liquor and brandy." Jamie: "This is the challenge I've been worried about the most. I've cooked big meals when I go away hiking, but you're talking big pots of stuff, not intricate dishes." Jamie (asking for extra time): "Five minutes... I'm actually sweating." Past-winner's brief: cod nice and flaky, mussels plump and sweet, fondant absolutely buttery and soft all the way through.
Past Winner (Dr. Saliha Mahmood Ahmed): "My cod has got like a lovely golden skin. It's really buttery and flaky and soft, and it's cooked perfectly." Past Winner (Thomas Frank): "That fondant has got to be one of the best fondants I think I've ever eaten. I'll forgive him the extra five minutes because it meant that was cooked to perfection." Past Winner (Jane Devonshire): "Those mussels are cooked beautifully. They're so plump and sweet. And I love the velouté too. I'd happily pay to eat all of that." Grace Dent: "I love the caramelisation around this fish. I think he's judged it pretty well." John Torode: "Time got away from him, but it's undeniably a good plate of food."
What next?
Tell us what you'd like and we'll send what you pick.
Request the recipe
Weekly recipe digest
word
bottom of page