HomeFishThe Jetty’s Crab & Herb-Crusted Cod Bursting with fresh flavour, The Jetty restaurant’s crab and herb-crusted cod with crushed peas uses a rich buttery sauce for the perfect finishing touch. Ingredients For the fish: • 4 x 140 to 160 gram fillet of cod, skin down on parchment paper • Mashed potato • Crushed peas • 60g fresh hand-picked brown crab meat • 100g fresh white hand-picked crab meat For the herb crust: • 200g dried bread crumbs • 100g parsley leaf • 1 small shallot • Olive oil • Breadcrumbs, parsley and the shallot into a food processor and blend, add enough olive oil to make a light vibrant crumb For the butter sauce: • 1 shallot finely chopped • 150g butter • 40ml white wine vinegar • 75ml white wine • 10ml cream • 40ml stock – fish or vegetable • Salt and a pinch of sugar • Juice of ½ lemon • Milk Method To make the butter sauce: 1 Add shallot, vinegar and wines to a pan and reduce until dry. 2 Add stock and cream and simmer. 3 Slowly whisk in with butter. 4 Season and add lemon juice – milk to loosen. Pass through a sieve. To make the cod: 1 Place the cod fillets skin side down on a baking sheet and brush with a little Dijon mustard. 2 Spread the brown crab meat onto the cod fillet the top with the white and coat in the herb crust. To make the crushed peas: 1 Pod the peas if using fresh or defrost if using frozen. 2 Lightly pulse the peas if using fresh or defrost if using frozen. 3 Lightly pulse the peas in a food processor to ‘crush’ them down. 4 Melt a knob of butter in a sauce pan and add the peas, stir until hot and season with a pinch of salt and pepper and squeeze of lime juice. To cook and serve: 1 Bake cod 15 to 20 minutes at 160/170’c. 2 Serve with crushed peas and creamy mashed potatoes, light butter sauce. Find out more, browse menus and book a table for The Jetty by clicking here.