Roast Fillet of Cod with Herby Crust & Horseradish Yorkshire Pudding
The very familiar and classic dish of roast beef and Yorkshire pudding is renowned and legendary around Europe and indeed the world.

Mention British cookery and I would like to bet the next line to be roast beef. While spending some time in France years ago in a busy hotel kitchen in Burgundy, and being the only Englishman around I was quickly nicknamed Rosbif. The other classic dish carrying a huge British label is the humble fish ‘n’chips a great dish in my opinion, well understated and ridiculed. Its odd then to find a dish that brings together these two classic dishes to create an exciting new dish completely different yet using a classic Yorkshire pudding; be it fired up with horseradish cream to give it an extra bite, and a beautiful piece of cod fillet. I find it astonishingly odd to be asked so many many times how to make Yorkshire puddings which seems astounding given it to be one of our national dishes, there is no great secret, just plenty of eggs, good strong flour and smoking hot tins! The idea for this recipe came from one of Gary Rhodes early recipes, which I have adapted and made suitable for the restaurant. I find it to be a comfort style food along with the likes of the stews, dumplings & steak puddings… hence the reason for its appearance in the January issue!

Serves 4
4 x 200g Portions of cod fillet, skin on
2 tbsp Fresh coriander leaves
2 tbsp Fresh chopped chives
2 tbsp Fresh chopped flat leaf parsley
50g Pancetta  (Chopped)
1 Small egg
2 tbsp Olive oil
Salt & freshly ground black pepper

For the Yorkshire Puddings
100g Plain flour
2 Eggs
200ml Milk
Pinch of salt
Zest of half a lemon
2 tbsp Horseradish cream
Little oil