Roasted Cod Loin at the Walled Garden Restaurant Preston


Restaurants in Preston. Restaurants in Lancashire. Restaurants in the north west. We should all be proud to produce dishes with one of our region’s favourite ingredients; local fish. We love this roasted Fleetwood cod loin recipe – it’s one of our chef’s personal favourites! As we hopefully move to warmer weather a delightful fish dish is perfect served any day of the week, alongside a delicious side dish. This version is served with the tastiest pea and spelt risotto and a selection of vegetables.
Follow It with our dessert of Baked Alaska, and it is a real treat for a mid-week supper or dinner party this summer.
Roasted Fleetwood cod loin, pea and spelt risotto, fennel confit, wilted spinach, beetroot cream
Roasted Cod Loin at the Walled Garden Restaurant Preston
4 x 200g Cod loin portions
2 x shallots
2 x cloves garlic
50ml olive oil
200g petit pois
50ml dry white wine
200g Pearled Spelt (available from most large supermarkets)
500ml golden vegetable stock (boiling hot)
50g grated Parmesan
50g butter
Salt & pepper to taste

Fennel Confit
2 x fennel bulbs
2 x sprigs thyme
1 x sprig rosemary
2 x fresh bay leaves
½ lemon
100ml extra virgin olive oil
Salt & pepper to taste

Wilted spinach
2 x bags baby spinach leaf
1 x clove garlic
30g butter
Salt & pepper to taste

Beetroot cream
200g cooked beetroot
1 x shallot
1 x clove garlic
50ml dry white wine
Half a lemon
100ml golden vegetable stock
200ml double cream
Salt to taste


Cod loin

Please note that you must start cooking the fish once you have made the sauce, cooked the spinach and half cooked the risotto, timing is the key to ALL cooking!

1 – Check the cod loin for any bones (remove any you find) and reserve in the fridge.
2 – Pan fry the loins skin side down in a frying pan for three minutes on a medium heat. Then remove and place in an ovenproof dish and turn the cod over and roast in a hot oven -190oc for 6-7 minutes.


1 – Peel and finely chop the shallots and garlic. In a medium sized pan add the shallots, garlic and olive oil and gently sweat until soft.
2 – Add the spelt to the pan and stir then add the wine and reduce by half then add a quarter of the vegetable stock and stir in.
3 – Gently simmer the risotto for 5 minutes and then add the peas. As the spelt absorbs gradually add the stock.
4 – Once the spelt is almost cooked remove from heat, add the cream, butter and Parmesan and stir. Add salt and pepper if needed and cover the pan with cling film or a cloth, this will keep the risotto piping hot for 5-8 minutes.

Fennel confit
1 – Trim the tops of the fennel with a sharp knife and cut fennel into 6 equal pieces and place in a roasting tin.
2 – Add the lemon juice and olive oil to the fennel and gently toss, add the thyme, rosemary and bay leaves, season with salt and pepper to taste.
3 – Roast the fennel in oven for 15 – 20 minutes until cooked and reserve till needed.

1 – Gently wash spinach and drain.
2 – In a medium sized pan melt the butter, add the washed spinach and stir using a fork with a clove off garlic attached to the prongs on the end (the clove of garlic on the end of your fork will bring a very gentle / subtle flavour of garlic to the spinach thus not over powering it).
3 – Add salt and pepper to taste and re strain to remove any cooking liquid, reserve till needed.

Beetroot cream
1 – Finely grate the beetroot and reserve in bowl.
2 – Finely chop the shallot and garlic and sweat off in a medium pan. Add the white wine and reduce by half, then add the lemon juice and vegetable stock and reduce by half.
3 – Add the cream and gently simmer for 10 minutes.
3 – Add the grated beetroot to the hot sauce and leave to steep for 5 – 7 minutes until there is a fabulous beetroot colour and flavour. Add salt and pepper if needed.
4 – Strain sauce through a fine sieve and reserve till needed.

1 – Place risotto into a large bowl and spread it out into a circle.
2 – Place the wilted spinach and fennel confit in the centre of the risotto.
3 – Place the cod on top and gentle spoon the sauce over.
4 – Enjoy!

Baked Alaska at the Walled Garden Restaurant Preston 1920 x 1080px

Baked Alaska

500g Genoese sponge (can use Victoria or Madeira cake if you prefer)
4 eggs
120g castor sugar
120g strong plain flour
50g raspberry jam

6 egg whites
180g castor sugar
½ lemon

500g Wallings raspberry ripple ice cream. (Any flavour can be used, just use your imagination, but this one is our favourite.)

250g raspberries
50g castor sugar
½ lemon


1 – Beat the eggs till ribbon stage, add the sugar and continue to beat for 5 minutes until the mixture had tripled in volume.
2 – Sieve the flour and slowly add a third of the flour to the mix and gently fold in.
3 – Once ALL the flour has been folded in spread out onto a greased baking sheet and bake for 5 minutes on 200oc, remove from oven and allow to cool.
4 – Cut the sponge to shape, 2 pieces per person.
5 – Spread the raspberry jam onto 1 piece and place the other piece on top thus making a jam sandwich, place into heatproof serving dishes and reserve till needed.

1 – Place the raspberries in a bowl, add sugar and lemon juice and hand blend until you have a smooth puree.
2 – Pass the coulis through a fine sieve and pour into small serving jugs (1 per person), reserve till needed.

1 – Place the egg whites in a large mixing bowl and start to beat, after 30 seconds add the sugar and lemon juice and continue to beat for 5 minutes until firm and shiny.
2 – Place the meringue into a piping bag and reserve till needed.


1 – Place the raspberry jam sandwiches into 4 X dishes
2 – Ball the ice cream and push it into the centre of the raspberry sponge
3 – Pipe the meringue around the sponge base and then all the way up and over
4 – Bake the meringue in a very hot oven (220dc) for 4-5 minutes until it goes golden brown in colour
5 – Remove from oven, place on large serving plate, add the jug of fresh raspberry coulis and serve, yummy!!! (If you don’t want to use the oven you could grill it or use a blow torch, but the oven gives the best results.)