• 45 mins
  • 4
  • Medium


  • 600g Atlantic cod fillet
  • 200g course sea salt
  • Zest of 1 lemon
  • 1 head broccoli
  • 600g sprouting broccoli
  • 200g baked potato
  • 1 egg yolk
  • 50g 00 flour
  • 10g grated parmesan
  • 10g squid ink
  • 400g clams
  • 1 sliced shallot
  • Sprig of parsley
  • Sprig of thyme
  • 10g butter
  • 200ml white wine


Mix the lemon zest and salt together, then cover the cod evenly and leave for 45 minutes. Remove the salt in ice water, then wrap the cod in clingfilm and set aside.

To make the puree, cut the broccoli into florets and cook in boiling salted water until soft. Remove from the water, place straight into a food processor and puree until smooth, adding the cooking liquor as and when required. Pass through a sieve and set aside.

Pass the soft potato through a ricer, then while still warm mix in the egg yolk, followed by the flour and parmesan. Bring it all together and then add the squid ink. Place the mixture into a piping bag, pipe into lines then allow to chill in the fridge until set.

Once ready to serve, portion into 1.5cm piece and cook in boiling water until the gnocchi floats and set aside.

For the clams, take a pan with a tight fitting lid and place on the stove to heat up. When hot add all the ingredients into the pan and cover. After 1 minute, pour the contents into a tray and allow to cool to room temperature. Pick the flesh from the shell.

When ready to serve, season the cod. Melt a knob of butter in a hot pan, then seal on all sides until golden brown. Remove from the pan and place into an oven at 175C for 4 minutes.

Reheat the broccoli puree. Place 100ml of the clam liquor into a pan and emulsify with 50g of seaweed butter. Reheat the gnocchi, clams and sprouting broccoli in the emulsion

First place the puree on the plate followed by the cod, then the clams, sprouting broccoli and gnocchi, finally add some of the emulsion to finish the plate.

About The Author

Adam Smith is head chef at the 4 AA rosettes Burlington at the Devonshire Arms, Bolton Abbey. A Roux trained scholar who trained under John Williams at the Ritz in London before making his mark on the Burlington, one of Yorkshire's finest restaurants.

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