Coconut Poached Fillet of Cod from The Brock Inn - #DubPubDishes

Coconut Poached Fillet of Cod from The Brock Inn – #DubPubDishes

The quality of food available in Dublin pubs has increased dramatically over recent years. Some of the dishes provided in Dublin pubs are now amongst the highest calibre of food in the city. Through our partnership with, the Licensed Vintners Association (LVA) is sharing some of these recipes, highlighting a selection of the top quality dishes you can find in pubs throughout the city and county.  #DubPubDishes



Coconut Poached Fillet of Cod from The Brock Inn

This dish features a coconut poached fillet of cod with a basil and almond croquette, a cauliflower and coconut puree, a springroll of oriental crab and pokchoi as well as glazed carrots and lemon fumet.

Serving Size: 4



Coconut Poached Fillet of Cod

4 8oz cod fillets

1 pint fish stock

500ml coconut milk

2 lime leafs

1 stick lemongrass

1 root ginger roughly chopped

Sea salt and white pepper


Springroll of Oriental Crab and Pokchoi

4 sheets springroll pastry

4 oz picked crab meat

½ red and green chilli finely diced

1 clove of garlic minced

Grated ginger

6 sprigs of coriander and basil finely chopped

½ lime juice

1 tbls crème fraich

4 leafs of pokchoi blanched.

Sea salt and white pepper


Cauliflower and Coconut Puree

½ head cauliflower chopped

1 pt chicken stock

500mls coconut milk

Salt and pepper


Almond and Basil Croquette

4 rooster potatoes peeled

1oz basil butter

5gms flaked almonds

2 oz flour

10 gms fresh bread crumbs

2 eggs ¼ pt milk for coating


Grazed Carrots

16 baby chantonoy carrots

2 oz butter

1 oz granulated sugar

Salt and pepper


Lemon Fumet

Juice and zest from 2 lemons

Carrot, onion, thyme

Cooking liquid from poached cod

1 fl oz cream

1 fl oz white wine

Salt and pepper


Cooking Method

Coconut Poached Fillet of Cod

Put the stock, coconut milk, lemongrass, lime leaf and ginger in a shallow pan and bring to  boiling point.

Turn the temperature down to low heat, then season with sea salt and white pepper and poach the cod in the liquid for 8 mins.

When cooked lift out of the stock and correct seasoning before serving.


Springroll of Oriental Crab and Pokchoi

Mix all ingredients together and season to taste.

Roll in the springroll pastry.

Deep fry until golden and crispy.


Cauliflower and Coconut Puree

Cook cauliflower in the stock and coconut milk until tender.

Then puree in a blender and correct seasoning.


Almond and Basil Croquette

Cook the potatoes in salted water until tender.

Mash the potatoes and add the basil butter to them.

Add correct seasoning.

Shape the potatoes for croquette and place them in the fridge for 30 minutes.

When set and cooled, coat the potatoes first in flour then egg wash and finally into the breadcrumbs and almond.

Deep fry until crispy and golden brown.


Glazed Carrots

Bring water sugar and butter to the boil.

Cook the carrots for 4 minutes or until tender but still with a slight crunch.

Season accordingly.


Lemon Fumet

Sweat off vegetables and add the wine.

Add the stock and reduce by half.

Add the cream and reduce again.

Pass the sauce and correct seasoning.

#DubPubDishes - Coconut Poached Fillet of Cod from The Brock Inn


About The Brock Inn

One of the best known and respected family-run pubs in north county Dublin. The Brock Inn is situated in an area steeped in sporting traditions and at the heart of the vibrant farming community of north Dublin. The Brock Inn is now in the hands of the second generation of the Farrell family. Ger and Mairead are committed to maintaining the renowned high standards of the “Brock” by offering excellent quality food and drink in pleasant and friendly surroundings. To meet this aim, the food operation is now run by the dynamic multi-award winning chef couple – Damien and Linda Crosby (L&D Catering) who are fully committed to modern Irish and European influences. Damien has also been crowned senior chef Ireland for the second year running at the 2019 culinary championships.

This recipe has been republished from To see the original piece click here>>>

Scroll to Top