This Poached Cod in Saffron Cream Sauce Recipe was created by Chad Byrne, head chef at Danu at The Brehon Hotel, Killarney.
A beautifully presented dish bursting with flavour, this is the perfect meal for September.
– 4 Cod fillets, pinned and trimmed into 180gr pieces (cured for 20 mins; season with salt and sugar just to firm up the fish for poaching, leave the skin on the fish for poaching to keep its shape and just peel off after its cooked)
– 3 young leeks, sliced into rounds
– 20ml rapeseed oil
– 1 bay leaf
– 1 fennel sliced
– 3 shallots sliced
– Few pink peppercorns
– 250ml of Nolly Prat or vermouth
– Capful of good quality rice wine vinegar
– 400ml fish stock
– 200ml of cream
– 100g diced cold butter
– Pinch of saffron strand
– Dill, chives, chervil chopped
– 1 lime zest and juice with bit of olive of oil equal amouts is fine, (brush over cod when finished)
– Raw red cabbage for garnish
– Shaved pickled carrot (just dressed in equal parts rice wine vinegar and sugar ,olive oil.)
1. Place the sliced baby leeks, white wine and fish stock into a pan. Bring to a simmer and cook for 5-7 minutes, or until the leeks is tender. Remove the leeks from the pan using a slotted spoon, set aside and keep warm. season with lemon zest and celery salt.
2. Meanwhile, place the saffron strands into a small bowl with two tablespoons of boiling water and allow to infuse for 5-10 minutes.
3. Add the saffron and its soaking water to the pan with the fish stock and wine, stirring to combine. Add the cod to the pan and poach for 4 mins. Remove the fish from the pan with a slotted spoon and set aside with the leeks. Garnish with pickled carrot slices and raw red cabbage.
4. Add the cream to the stock mixture and season with salt and freshly ground black pepper. Stir in the butter.
5. To serve, lay a bed of the fennel slices on a serving plate and place the turbot on top. Pour over the saffron cream sauce and garnish with chopped chives and a sprig of chervil.
Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.
Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2 AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.