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Fillet of cod with Soubise

06 April 2017 at 12:07


I trained at the Savoy hotel in London and although my cooking style has changed radically over the years to a lighter simpler approach. I still remember some of the old classics we prepared and still use them, albeit with a fresher approach and maybe incorporating spices or wild ingredients.

Soubise is a wonderful old classic recipe and is very rich, traditionally it goes with lamb but I think that cut through with lemon juice and olives it goes well with the firm white fish. Also at this time of year, spring greens are good and maybe a few leaves of wild garlic will lift the sauce. 


2 large onions
Tblsp butter
150ml double cream
100g black olives
Juice of a lemon
4 fillets of Cod
Olive oil


  1. Finely chop the onion and sweat gently in the butter in a saucepan, to soften but not colour, this needs a low heat, and takes about 10 minutes.  Once soft pour over the cream and cook gently to thicken and reduce.
  2. Season with the nutmeg and lemon juice, add the chopped olives. Set aside.
  3. Turn the oven to 180C.
  4. Place the fillets on a metal sheet, season and brush lightly with oil and roast in the oven for 10 minutes.
  5. Serve. 


Recipe by Christopher Trotter
Food photography by Caroline Trotter