Smoked Cod with Southport Shrimp Soufflé, Buttered Kale, Mrs Kirkham’s Lancashire Cheese and Leek Croquettes with Watercress sauce
A Lancashire delight made from The Blue Mallard’s own smoked cod, shrimps from James Peet, cream from Rowland’s Dairy and kale and potatoes from Causeway Farm, watercress from Duerden Brothers and leeks grown in Burscough.
4x 250g smoked cod fillets
1 pint milk
1 large bunch kale
Large knob of butter
For the Lancashire cheese and leek croquettes:
500g Maris Piper potatoes
100g Mrs Kirkham’s Lancashire cheese
1 leek, split, washed and finely chopped
Knob of butter
Pinch chopped chives
Salt and pepper
Flour for pane
2 eggs for eggwash
Breadcrumbs for pane
For the Southport shrimp soufflé:
40g plain flour
22ml semi skimmed milk
4 medium free-range eggs, separated
80g Southport shrimps
Pinch parsley, chopped
For the watercress sauce:
40ml dry white wine
1 shallot, peeled and fine diced
1 bay leaf
300ml double cream
1 bunch watercress
For the croquettes
In a large pan of salted water, cook the potatoes until starting to crumble, then drain and mash with butter, salt and pepper. Gently soften the leeks in butter, but don’t colour. While the mash is still warm, crumble in the cheese, leeks and chives and season. Shape into 10cm long sausage shapes and chill.
When chilled, gently coat in flour, egg wash, then roll in breadcrumbs. Either cook in a deep fat fryer at 180°C for 4-5 minutes and finish in the oven at 180°C for 4-5 minutes, or shallow fry until the breadcrumbs are golden brown, then pop in the oven for 10-15 minutes.
For the watercress sauce
Add the wine, shallot and bay leaf to a heacy bottomed saucepan on a medium heat. Reduce by half. Add the cream and reduce by two-thirds. Remove the bay leaf, add the watercress and blend with a hand blender for 1 minute. Pass through a fine sieve, season with sea salt and set aside.
For the soufflé
Butter 4 larger ramekins and put in a roasting tin. In a heavy bottomed saucepan, melt the butter then whisk in the flour to a smooth paste. Slowly whisk in the milk and on a low heat, cook out until it thickens to a smooth sauce and doesn’t taste floury.
Remove from the heat and whisk in the egg yolks, parsley and shrimp. Season with salt.
In a large bowl, whisk the egg whites to a soft peak – when the whisk is pulled out the top flops down – and fold in the shrimps mix, keeping as much air in the mix as possible.
Spoon evenly into the ramekins.
Fill the roasting tray with boiling water to halfway up the outside of the ramekins and back in a preheated oven at 200°C for 20 minutes. Don’t open the oven too early or the souflles will sink.
For the cod
Poached in a mix of lightly seasoned half milj and half water on a low heat for 6-8 minutes. Remove the cod with a slotted spoon and drain on kitchen paper.
Cook the kale in a large pan of salted water on a rolling boil for 1 minute. Drain, season and add a good-sized knob of butter.
Sit the cod on a bed of kale, with croquettes and soufflé on the side and a generous amount of watercress sauce.
If you have an interest in cars then be sure to attend the North’s biggest FREE motor event on Monday 28th August.
From thundering Stock cars to the sweetest sounding Vintage and Classic Automobiles and Motorcycles…see and hear a Formula 1 car start up and run!
A spectacular feast of sounds, smells and automotive design and technology over the last 100 years. The show starts at 11am with a closed road parade from 2:30pm until 4:30pm so whilst you are still in the local area don’t worry about what you are going to have to eat, simply visit our restaurant and we will do all the cooking for you. Book your table here.
The Blue Mallard is more than delighted to announce that we are yet again an award winning restaurant in Burscough after receiving the Certificate of Excellence for the fifth year in a row.
This is only awarded to a small majority of the many hundreds of thousands of restaurants across the world, so we are very grateful to all the people who have given us such wonderful reviews on our Tripadvisor page.
This certificate is an amazing accolade to have as it has been voted for by the people we value the most – YOU! We always take on your feedback, whether its for our themed events, the service or the food.
Thank you again for everyone who has helped us on this fantastic journey and we cannot wait to continue to grow our company and give you all an exceptionally good dining experience every time you visit us.
Award Winning Restaurant in Burscough – The Blue Mallard
A mixture of sumptuous tastes and textures come together in a sublime sweet made with milk and cream sourced from Rowland’s Dairy and Chocolate Magic’s Chocolate, both based in Mawdesley.
For the melting chocolate:
210g dark chocolate. 54% or above
180g caster sugar
6 medium eggs
90g plain flour, sieved
180g unsalted butter, cut into 1cm dice
For the honeycomb:
400g caster sugar
100ml runny honey
2 tbsp liquid glucose
1 1/2 tsp bicarbonate of soda
(Divide in two between the parfait and garnish)
For the white chocolate and honeycomb parfait:
50ml cold water
4 egg yolks
80g caster sugar
120g grated white chocolate
Smashed up honeycomb
400ml double cream
Preheat the oven at 180°C
For the honeycomb
Put the sugar, honey and glucose in a heavy based saucepan with 100ml of water. Place the pan on the heat and, using a sugar thermometer, bring to the boil and boil at 160°C. Grease a larger baking try with oil while the sugar is boiling. When the pan reaches the required temperature, remove from the heat, quickly add the bicarb and whisk speedily. Working quickly, pour the mixture on to the tray – it will start to bubble dramatically straight away – and leave to cool.
For the white chocolate and honeycomb parfait
In a large heatproof bowl (preferably stainless steel) over a pan of simmering water, whisk together the egg yolks, sugar and water for about 4-5 minutes until the mixture is light in colour, thick and fluffy.
Remove the bowl from the pan and stir in the grated chocolate, then set aside to cool slightly. Whilst this is cooling, whisk the cream to soft peaks.
When the chocolate mix has cooled, fold the cream into it and add the smashed up honeycomb.
Put into the freezer and stir occasionally. You can either set in a mould to slice or serve with an ice cream scoop.
For the melting chocolate fondant
Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring regularly to prevent splitting.
In a large bowl, whisk together the egg yolks and sugar for about 4-5 minutes until pale and fluffy in texture (cold sabayon)
When the chocolate and butter have melted, remove from the heat and allow to cool slight for 5 minutes.
Slowly add the chocolate to the egg and sugar mix, then fold in the sieved flour. Make sure all ingredients are combined without any lumps.
Take 6 medium sized ramekins and spoon in the mixture to just below the rim. Bake in the preheated oven for 10-12 minutes until the top cracks slightly.
Serve immediately with the parfait and extra honeycomb for garnish.
Situated on the A59 between both Liverpool and Preston lays Burscough. Burscough is a beautiful large village within west Lancashire that lays claims to being a wonderful part of history for the local area.
The wharf then started to come together as a community and many different styles of companies set up on the wharf as a unique setting for many shops and restaurants including us, The Blue Mallard!
After you have looked around the wonderful neighbouring stores why not stop by for a refreshing drink, a delicious meal and a nice relax. Simply reserve your table here.
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