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Fillet of cod, potato and dill croquettes, pea puree, pancetta and prawn beurre blanc Read the Recipe
Head Chef

Arron Jackson

  • Croquettes:

  • 200g of maris pipers
  • 10g of fresh dill
  • 1 whole lemon
  • Salt
  • Salt
  • Pepper
  • 1 Onion 
  • 1 cloves of Garlic
  • 100g butter
  • 1 whole eggs
  • 100g flour
  • 100g panko breadcrumbs
  • Pea puree:

  • 200g peas
  • 150ml milk
  • Knob of butter
  • Salt
  • Pepper
  • Splash of cream
  • Cod:

  • Fillet of cod
  • Salt
  • Lemon juice
  • Oil
  • Knob of butter
  • Pancetta

Fillet of cod, potato and dill croquettes, pea puree, pancetta and prawn beurre blanc


Place your potatoes (with the skin on) on a baking tray and bake it until cooked.

Meanwhile cut you onion into finely dice pieces and do the same with the garlic. Fry it on a low heat, but make sure your onion and garlic stay pale. When your potatoes are cooked, cut it in half and start mashing with salt, pepper and butter.

Allow the whole mix to cool down and then add finely chopped dill to it and mix it together, zesting your lemon and add lemon juice to it. Leave it in the fridge for 15 minutes.

Lay 3 layers of cling film on the table and place your potato mix on it in thin lines, and start rolling into thin, sausage shapes.

Leave it to set for a few minutes, meanwhile set up your pane section. Set your croquette mix cut into 7 cm long cylinders and start to pane it. Deep fry until golden brown and crispy.

Pea puree:

Place your peas in a small saucepan with milk, salt and pepper.

Cover the top with a lid of cling film, and bring it to simmer.

After half of the milk has been reduced, place the whole thing into the food blender with butter and cream until smooth.

Prawn beurre blanc:

In the small saucepan, bring the wine to the boil and reduce to minimum. Place your prawns, parsley and lemon juice and add butter, simmering for 1 minute. Then add the cream and boil. If you are using salted butter sauce, you shouldn’t need salt but check the seasoning anyway.


Before frying your fish, make sure your frying pan is hot, then add a splash of oil and leave it for a bit, otherwise your fish might stick to the pan. Meanwhile, season your fish with salt, don’t forget about the skin. Salt should help with not sticking and make the skin crispy.

Place you finish on the pan and leave it on high heat for 30 seconds, turn the heat down and leave it to cook slowly. Turn your fish on the other side and cook it for another few minutes, to finish add butter and lemon juice.


In between 2 flat trays with parchment paper, place pancetta and bake it for 5 minutes until brown and crispy.