Jul 14 2026
Restaurants›Atlas The Restaurant›Cod Recipe

Cod Recipe

Inspired by Atlas The Restaurant
Time1h
Serves4

marble potato | thumbelina carrot | cipollini onion | spinach | vichyssoise | herb oil | jicama & cabbage slaw | fried leek | malt vinegar gastrique

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Ingredients

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Main Ingredients

Method

Preparation Steps

  1. 1

    Prepare the Cod

    Season the cod fillets with salt and pepper. Heat a pan over medium heat with a bit of herb oil and cook the cod for about 4-5 minutes on each side until golden and cooked through.

  2. 2

    Cook the Vegetables

    Boil the marble potatoes until tender, then drain and set aside. In the same pot, blanch the thumbelina carrots and cipollini onions for about 3-4 minutes. Remove and place them in ice water to stop the cooking.

  3. 3

    Sauté Spinach

    In a separate pan, add a drizzle of herb oil and sauté the fresh spinach until wilted. Season with salt and pepper.

  4. 4

    Prepare the Slaw

    Julienne the jicama and cabbage and mix together. Drizzle with a bit of herb oil and season with salt.

  5. 5

    Make the Gastrique

    In a saucepan, combine malt vinegar and sugar, bring to a simmer and reduce until slightly thickened.

  6. 6

    Prepare the Fried Leeks

    Slice leeks thinly, wash thoroughly, and pat dry. Heat oil in a frying pan and fry the leeks until golden brown and crispy. Drain on paper towels.

  7. 7

    Serve

    On a plate, create a base with vichyssoise, place the cooked cod on top, and arrange the vegetables around. Finish with the jicama and cabbage slaw, crispy leeks, and a drizzle of malt vinegar gastrique.

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