Paul Rankin’s Fillets of cod with a smoky garlic and parsley butter with diced carrot, leeks and potatoes

Paul Rankin

Paul Rankin changed the face of culinary Northern Ireland when he opened his restaurant called Roscoff. Roscoff went on to become the first restaurant in the country to get awarded a Michelin Star. Paul Rankin remains one of Ireland’s most respected and popular chefs.

This is Paul Rankin’s recipe for fillets of cod fish, finished with a smoky garlic and parsley butter – all served with leeks, potatoes, and diced carrots.

Ingredients for the parsley butter:
140g/5oz unsalted butter
50g/2oz smoked salmon trimmings
3 garlic cloves, crushed
1 small bunch of fresh parsley
3 tbsp of lemon juice
salt and freshly ground black pepper

Ingredients for the vegetables:
140g/5oz carrots, diced
140g/5oz leeks, washed and trimmed and diced
140g/5oz potatoes, peeled and diced

Ingredients for the cod fish:
4 portions of thick, boneless, skinless cod fillets, weighing about 200g/8oz each
salt and freshly ground black pepper
100g/4oz plain white flour, for dredging
2 tbsp of vegetable oil
knob of butter

1. For the parsley butter, melt the butter in a small saucepan, with the smoked salmon trimmings and the crushed garlic.
2. Heat gently for about ten minutes or until the butter has clarified. Strain the butter through a sieve and return to the pan.
3. Allow the butter to rest off the heat for about 30 minutes, to let the flavours infuse.
4. Meanwhile, pick the parsley leaves off their stalks and blanch them in boiling water for one minute.
5. Refresh under very cold water, drain, pat dry with kitchen paper and chop roughly. Set aside.
6. Strain the clarified butter through a fine sieve and add the lemon juice and the salt and pepper.
7. Blanch or steam the vegetables until they are tender, then refresh them under cold water and reserve.
8. To cook the cod fillets, season them with some salt and pepper and dredge them in flour. In a large frying pan, heat the vegetable oil until almost smoking, then add the knob of butter and the cod fillets. Cook the fillets over a medium heat for about four minutes on each side. Be careful not to treat them roughly or they may break up.
9. To serve, warm the vegetables and parsley leaves in the clarified butter. Divide this mixture between warm plates and add a cod fillet to each serving.

For more incredible Irish recipes by Paul Rankin make sure you check out ‘New Irish Cookery by Paul Rankin’. It’s packed full of traditional Irish recipes as well as Rankin’s own unique creations.

This book contains 140 traditional and modern recipes created to make the most of the very best Irish produce. In this fantastic collection of recipes, Paul Rankin shows how to give many of his favourite traditional Irish dishes a modern twist, such as Irish Stew and Warm Salad of Fish and Chips. He also presents tantalizing new recipes, including Spicy Leek and Goats’ Cheese Souffle and Irish Coffee Tart.

Beautifully illustrated with over 90 colour photos and including a helpful section detailing tips from Paul and Jeanne on where and when to buy the finest of Irish produce, “New Irish Cookery” is a celebration of high-quality, mouth-watering food. It’s available at the best prices online and can be found at or More detail below:

US Readers can buy ‘New Irish Cookery’ by Paul Rankin here:

UK Readers can buy ‘New Irish Cookery’ by Paul Rankin here:

Leave a Reply