Coley Recipe

Place the peeled garlic cloves in a small saucepan or ovenproof dish. Add the thyme sprigs and bay leaf, sprinkle with 1/4 tsp salt, then pour over the olive oil so the garlic is fully submerged.

Gently warm the oil and garlic over very low heat on the stovetop (or in a 120°C oven) for 60–75 minutes until the cloves are tender and soft but not browned. Maintain a gentle simmer—no vigorous bubbling. Remove from heat and let cool in the oil. Store garlic and oil together and reserve 4 cloves (smashed) to finish the dish; remaining oil can be used for flavouring later.

Place the potato cubes in a large pot and cover with cold water by 2 cm. Add 1/2 tsp salt. Bring to a boil, then simmer until potatoes are tender when pierced, about 12–15 minutes.

While potatoes cook, melt 40 g butter in a small saucepan over medium heat. Add the sliced spring onions and sweat gently for 3–4 minutes until softened and slightly translucent but not browned. Pour in the milk, warm through, then remove from heat.

Drain the potatoes well and return to the hot pot off the heat to let steam-dry for 1 minute. Mash the potatoes to a smooth-ish consistency, gradually adding the warm butter-milk and softened spring onions until you reach a creamy mash. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm while you cook the fish (cover and place in a very low oven if needed).

In a medium saucepan, melt 40 g butter over medium heat. Stir in the gluten-free flour and cook for 1–2 minutes to form a roux, whisking continuously to avoid browning.

Gradually whisk in about 100 ml of the milk to make a smooth paste, then continue adding the remaining milk in a steady stream, whisking until the sauce is smooth. Bring to a gentle simmer and cook 3–4 minutes until the sauce has thickened to coat the back of a spoon.

Reduce the heat to low and stir in the Dijon, salt, white pepper and nutmeg. Remove from heat and fold in 60 g of the grated cheese until melted and smooth. Reserve the remaining 20 g cheese for sprinkling over the finished dish if desired. Taste and adjust seasoning.

Pat the coley fillets dry with paper towel. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper (distributed between fillets).

Heat a large non-stick or stainless-steel frying pan over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the butter stops foaming and the pan is hot, place the fillets skin-side down. Press gently with a spatula for 10–15 seconds to ensure even contact.

Cook skin-side down until the skin is crisp and golden, about 3–4 minutes depending on thickness. Flip the fillets and cook for a further 1.5–3 minutes until the flesh is opaque and flakes easily (internal temperature about 62°C/145°F). Spoon some of the pan juices over the fillets as they finish. Remove from pan and keep warm.

Reheat the Mornay sauce gently if it has cooled; if it is too thick, thin with a little warm milk to a pouring consistency.

Place a generous spoonful of spring onion mash on each plate. Lay a pan-fried coley fillet on top of the mash.

Spoon the warm Mornay sauce around and lightly over the fish (not to completely drown the crisp skin). Scatter the smashed confit garlic cloves over the fish and mash, sprinkle the reserved 20 g grated cheese if using, and garnish with chopped parsley and a lemon wedge.

Serve immediately.