Cod with Wild Garlic Pesto wrapped in a chicken mousse.

  • Sharebar
Serves 4

If you look at this and think its familiar, i'll forgive if you thought it was an Arctic Roll to begin with. This was not my inspiration nor my intention. Although this dish looks very complicated it is quite easy as long as you are happy to get your hands dirty. It is served with some duck fat fondant potatoes, a garlic and parsley veloute and rabbit croquettes. The rabbit croquettes are braised rabbit meat shredded and breadcrumbed, feel free to use chicken or duck meat.  

  1. Place chicken in a food processor with the cream, egg white a pinch of salt and pepper, pulse until it becomes a coarse puree.
  2. Spread out a long piece of cling film, spread the chicken mousse onto the cling film in a large rectangle about 5mm thick. Make sure there are no holes. It needs to be long enough for the fish to fit in. Spread the pesto all over the chicken in a smaller rectangle.
  3. Place the fish on top. Carefully holding the clingfilm, roll up the chicken and fish to a big sausage. Roll the ends of the clingfilm as tight as possible. Put this on a plate and put in the fridge for minimum 30mins. Two hours ideal.
  4. Make the sauce by melting the butter in a pan, stir in the flour to make a roux. Crush the garlic and add this with the first liquid addition. Slowly add the chicken stock bit by bit until all is combined and you have a thick sauce. Add the chopped parsley and cream. Taste and adjust seasoning.
  5. For the potatoes, cut the baking potatoes into rectangles in proportion to the size of the potato. Make sure they are only 1cm thick or they will struggle to cook. Add the duck fat and oil to a pan, place the potatoes in and the squash. The potatoes need 5 mins per side to brown and cook through. The squash only needs 1 minute. So keep turning it until all sides have browned, remove and set aside. The potatoes and squash can be done in advance and reheated.
  6. For the croquettes, pulse the meat in a food processor. Make small balls the size of ping-pong balls. Coat in flour, egg and breadcrumbs and shallow fry until golden.
  7. For the chicken/cod roll. Poach this in simmering water for 20-25 minutes. When you remove it, leave it the cling film to cool. It should have a slight spring to it, not feel soggy. Remove from the cling film, put in a 200°c for 10mins to brown the outside. Slice into a 3in/7cm portion.

To serve, make a circle of sauce, stack two potatoes per portion on top of each and carefully place the fish on top. Place the squash and croquettes around the pate.

  • 300g Chicken Breast
  • 50ml Cream
  • 1/2 Egg White
  • One Long cod loin, 300-400g
  • Wild Garlic Pesto 100g, any other pesto is fine.
  • Four Thick baking potatoes
  • 3 Tbsp Duck Fat
  • 1 Tbsp Oil
  • 25g Butter
  • 25g Flour
  • 500ml Chicken Stock
  • 3 Garlic Cloves
  • 1 Bunch Parsley
  • Pinch Saffron
  • 50ml Cream
  • 150g Shredded Cooked Rabbit/Chicken/Duck.
  • 2 Tbsp Flour
  • 1 Egg Beaten
  • 100g Breadcrumbs
  • 500g Squash, Cubed