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Roasted Cod, Girolles, Braised Gem Lettuce, Summer Herb Broth

Roasted Cod, Girolles, Braised Gem Lettuce, Summer Herb Broth

Submitted by Lee Parsons from The Parsons Table in Arundel

For four portions


  • Four 160-180g Centre Cut Cod Portions, Skin removed
  • 100 grams of Golden Girolle Mushrooms – Cleaned
  • 100 grams of Spring Onions – Trimmed
  • 1 Vine Ripened Tomato
  • 100 grams of Broad Beans
  • 2 Heads Gem Lettuce – Cut into halves
  • 2 grams Chopped Chervil
  • 4 pieces Chopped Basil Leaves
  • 2 pieces Chopped Tarragon Leaves
  • 2 grams Chopped Chives
  • 2 grams Chopped Flat Parsley Leaves
  • 1 piece  Chopped Lemon Thyme
  • 1 tbsp Olive Oil
  • 30 grams Butter
  • 100ml Vegetable Stock
  • 100ml Chicken Stock
  • 15 grams Unsalted butter to finish sauce
  • Juice from 1 lemon
  • Salt and pepper for seasoning


  1. Gently wilt the lettuce in a 10g of the butter, add the vegetable stock. Cover and bring to a simmer for 2-3 minutes. Season to taste with salt and pepper. Remove from the heat. Reserve in cooking liquor until required
  2. Sweat the onions using 10g of the butter, add chicken stock and thyme. Season to taste with salt and pepper. Simmer until tender, approx. 3-4 minutes. Reserve in cooking liquor until required
  3. Blanch the Broad beans in boiling salted water. Refresh in Iced water. Remove the outer grey skin / pod.
  4. Cut tomato into quarters. Remove the seeds and cut the flesh into approx 1cm squares
  5. Heat a heavy bottom pan. Add a tbsp of olive oil. Sear the Cod ‘Skin side’ until a deep golden colour. Turn the cod over. Reduce the heat. Season with salt, pepper and cook for a further 3-4 minutes. Remove the pan from the heat. Finish the cooking of the fish with a squeeze of fresh lemon juice.
  6. Sweat the girolles in remaining butter, seasoning with salt and pepper. Moisten with a little of the braising liquor from both the onions and lettuce. Simmer for 30 seconds
  7. Whisk in the unsalted butter and season to taste
  8. Add broad beans, tomato dice and freshly chopped herbs (chervil, basil, tarragon, chives & lemon thyme) to the cooked mushrooms.
  9. Place the cooked lettuce into centre of plate. Spoon all vegetable garnish around lettuce
  10. Place roasted cod onto the lettuce, serve