Make Simon Hulstone's Norwegian cod with clams

A fillet of Norwegian Cod is served alongside clams and vegetable hearts with an orange and basil dressing – it's a dish that's big on flavour and impressive to look at, but simple to put together

Simon Hulstone's Norwegian cod with clams

Serves 4

Preparation time 25 mins

Cooking time 15 mins

Want to know how to use a classic Norwegian fish in a beautiful, modern recipe? Seafood from Norway's ambassador Simon Hulstone – the chef-patron of the Michelin-starred The Elephant in Torquay – has created a dish that'll help you do just that.


  • 4x 180g Norwegian Cod fillets
  • 2 plum tomatoes
  • 1 beef tomato
  • 2 yellow or heritage variety tomatoes
  • 1 straight cucumber
  • 4 button onions
  • 3 spring onions preferably red ones
  • 15 clams
  • 150ml white wine
  • 50ml fresh orange juice
  • 100ml olive oil
  • Caster sugar to taste
  • 2 oranges
  • Salt to taste
  • 5 basil leaves large, julienne

To garnish (if available)

  • Selection of micro basils
  • Buttervilla micro red wood sorrel
  • Wood sorrel green
  • 4 borage flowers
  • Rocket flowers


  1. Ensure that the cod is free from scales and bones, trim to shape and season.
  2. Cut the tomatoes into quarters and remove carefully the seed sack, set aside, cut the cucumber into 1 ½ inch pieces and using an apple corer deseed, retain the seeds.
  3. Peel and cut in half the button onions, separate the layers of onion and blanch quickly in salted water. Trim and blanch the spring onions and refresh.
  4. In a griddle pan, place the spring onions and cook for a few minutes to gain grill marks, season. Place the cod skin side down in a non-stick pan and cook for 4 to 5 minutes then flip and cook for a further 2 minutes. Place the onion hearts into the griddle pan just to reheat.
  5. In a hot pan place the clams, cover and add a glass of white wine to steam. Steam until clams start to open, then remove the clams from the shell and set aside.
  6. To make the sauce bring the orange juice to the boil in a separate pan and whisk in the olive oil and season with the salt and sugar. Segment the orange and cut into half each segment.
  7. To serve, arrange the tomato hearts and the grilled vegetables around the plate, warm the cucumber in a pan and toss with a little olive oil. Add the clams and julienne of basil to the sauce and spoon around. Finish with the remaining vegetables and herbs and flowers, serve immediately.