Cook the cockles in a hot pan with the white wine and strain. Remove the cockles from the shells. Reserve the cooking liquor.
Sweat down the bacon and add the leeks, cook until softened, season with salt and pepper. Once softened add the cockle cooking liquor followed by the cream and reduce down, stir through the laverbread.
Arrange the sliced sourdough onto a piece of parchment and place the cod on top, trim to the size of the piece of the fish. Heat a frying pan over a medium heat and place the cod in the pan, fry gently until coloured then transfer to the oven for 4-5 minutes until cooked.
To plate, stir the cockles through the laverbread mix and spoon onto the plate, place the cod on top, enjoy!
Cook the cockles in a hot pan with the white wine and strain. Remove the cockles from the shells. Reserve the cooking liquor.
Sweat down the bacon and add the leeks, cook until softened, season with salt and pepper. Once softened add the cockle cooking liquor followed by the cream and reduce down, stir through the laverbread.
Arrange the sliced sourdough onto a piece of parchment and place the cod on top, trim to the size of the piece of the fish. Heat a frying pan over a medium heat and place the cod in the pan, fry gently until coloured then transfer to the oven for 4-5 minutes until cooked.
To plate, stir the cockles through the laverbread mix and spoon onto the plate, place the cod on top, enjoy!
