"It was a truly enjoyable experience. What's not to like? Tasting delicious ingredients, trying new techniques, eating delicious food with great company in a beautiful setting. A fantastic culinary holiday."

Rachel Devine
Auckland NZ

Walnut Grove Recipes

Fillet of Cod with a Mussel, White Wine & Dill Sauce

4 portions

  • 4 x 50oz portions of cod fillet
  • 250g fresh tagliatelle
  • 700ml fish stock
  • 250ml white wine
  • 300ml double cream
  • 1 brioche roll
  • 3 tbsp chopped dill
  • 500g mussels
  • 1 tbsp chopped soft herbs


1. Put the brioche and soft herbs in a blender to make fine breadcrumbs. Sauté fish in a little butter until golden brown on both sides, cover with the brioche crumbs and place on a buttered tray.

2. Cook tagliatelle and make into spirals, (twisting it around a carving fork).

3. Cook mussels, remove from shell and set aside. Save the juice from the mussels. 

4. Reduce the fish stock, mussel juice and white wine by two thirds, add cream and reduce to sauce consistency.

5. Put cod into a hot oven, 170°C until just cooked (about 5 minutes). Transfer to plate with the pasta.

6. Finish the sauce by adding the chopped dill and mussels at the last moment, gently spoon over the pasta.

Serving Suggestions

The dish shown here is served on a bed of cooked spinach, it would also be great with a fresh green salad.

Advanced Preparation

The brioche crust can be made a few hours in anvance, and the sauce can also be made in advance however the cod needs to be cooked at the last minute.

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