Plate your rosti and lay the cod on top and a few dollops of cream sauce to finish.

Ingredients

  • 4 thick cod steaks
  • 1 kg potatoes (preferably roosters or something similar)
  • small handful of thyme
  • sea salt and white pepper
  • vegetable oil for cooking
  • flour
  • for the cream sauce:
  • 250 g mushrooms (sliced)
  • 1 small onion (diced)
  • handful of chives (chopped)
  • 50 ml cream
  • 50 g butter
  • 300 g leeks (finely sliced)
  • salt and pepper

Method

  • For the Rosti:
  • Peel the potatoes.
  • Grate potatoes.
  • Remove excess water by wrapping potato grating in dry tea towel.
  • Squeeze the extra liquid over a bowl or sink.
  • Season the potato with sea salt and white pepper.
  • Add a selection of fresh herbs.
  • Evenly spread the grated potato into a hot pan.
  • Fry for 3 minutes on each side.
  • Turn your Rosti, adding one or two more cubes of butter.
  • For the Cod:
  • Season plain flour.
  • Coat the fish fillet in flour.
  • Tap off the excess flour.
  • Add butter to hot pan.
  • Add your fish, a drop of water and put the lid on.
  • Cook on both sides until golden brown.
  • For the Cream Sauce:
  • Chop your onions and mushrooms.
  • Finely slice leeks.
  • Sweat onions in butter until soft.
  • Add mushrooms, cream, butter, chives and some sea salt.
  • Plate your rosti and lay the cod on top and a few dollops of cream sauce to finish.

More by Martin Shanahan:

Find recipes by keyword:

family dinners mains martin's still mad about fish