Sechuan dusted smoked cod fillet


(For 2 portions)

Roasted cod loin:

  • 2 x 3oz Peterhead Landed cod fillets 
  • 2 langoustine tails peeled  
  • sea salt and freshly ground black pepper 
  • 2 ml Mackintosh rapeseed oil 
  • 2 Sechuan Buttons finely chopped for dusting 
  • 1oz Grahams Dairy Butter  

Green pea, broad bean & Sechuan Button fricassee:

  • 3oz cooked broad beans 
  • 3oz garden peas  
  • 2 Sechuan Buttons finally chopped  
  • 2 ml lemon Mackintosh rapeseed oil  
  • 1oz pancetta, finely diced 
  • 2oz shallots, finely chopped 
  • 50 ml Chardonnay wine  
  • 1oz Grahams Dairy Butter 
  • 50 ml Graham Dairy double cream  
  • salt and freshly-ground black pepper 

Sechuan Button & tomato crumble:

  • 3 Sechuan buttons finally chopped 
  • 2oz of textures tomato crudomat   
  • 1 oz of panko bread crumbs  
  • .5 oz of finally chopped dill  
  • 10 ml rapeseed oil  
  • Seasoning  


  • Zorri Cress    
  • 2 pieces of Salty Fingers   
  • salt and freshly-ground black pepper 
  • 1oz lemon rapeseed oil with diced skinned tomato  


Roasted cod loin:

  •  Remove the skin from the cod fillet and season and dust with the Sechuan Buttons dust 
  • To a hot pan, add the rapeseed oil and sear the cod fillets for 1-2 minutes until golden-brown. 
  • Turn the cod fillets over, add the butter to the pan and continue to cook the cod fillets for 2-3 minutes in a moderate oven until cooked through. 
  • Remove the cod from the oven and place on silicon paper to remove any excess butter, allow the cod to rest before serving.   
  • To a hot pan, add the rapeseed oil and sear the langoustine tails making sure to season, cook for 1-2 minutes making sure to turn them until golden. 
  • Place on same tray as the cod allowing to rest before serving.   

Green pea, broad bean & Sechuan Button fricassee:

  • Remove the tough outer skins of the broad beans. 
  • Shell the garden peas.  
  • In a frying pan, heat the lemon rapeseed oil and fry the pancetta and shallots until the shallots are soft and the pancetta golden-brown. 
  • Add the Chardonnay wine and reduce by ½ then and the butter and cream. 
  • Reduce the cream by a 1/3 then add the prepared beans and peas simmer for a further 2 minutes.  
  • Add the chopped Sechuan Buttons and season with salt and freshly ground black pepper and check sauce consistency. 
  • Retain for serving.   

Sechuan Button & tomato crumble:

  • To a hot pan, add the rapeseed oil then add the bread crumbs and the tomato crudomat. Allow to start to cook out then add the finally chopped Sechuan Buttons.  
  • The mixture will start to dry out and form a crumb, remove from heat and add the dill. 
  • Retain on parchment paper ready for serving.   

Recipe: Allan Bonnamy

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