Ingredients
As we Spring into brighter days and start to move away from robust cooking and in to lighter eating. This is one of my favourite fish dishes to make. You can vary your fish according to availability.
Serves: 4 people
- 4 pieces of Cod, 180g each
- 1 tbsp butter
- 1 tbsp olive oil
For the Potato Salad
- 500g of cooked baby potatoes
- 1 tbsp salt
- 1 tsp cracked black pepper
- 1 lemon juice & zest
- 100g white crab meat
- 2 scallions, finely sliced
- Spring herbs – mint & fennel
Tartar sauce
- 200 ml cream
- 10 capers
- 1 finely chopped scallion
- 50 g finely chopped gherkin
- 100ml white wine
- 1 lemon juice & Zest
Method
1. For the potato salad. In a mixing bowl, smash the potatoes while still warm just after cooking and add the lemon juice , seasonings & fresh herbs –
2. Fold the fresh crab meat into the potato salad – you can leave this step out if crab is not available. Set aside until needed.
3. For the cod: In a frying pan, fry the cod on medium to high heat in the olive oil for 4 minutes. Flip the fish & add the butter. Fry for 2 more minutes.
4. For the sauce: Remove the fish from the pan and set aside. In the same pan, add the wine & reduce by 2/3.
5. Add the cream, capers, gherkins & bring to the boil for 1 minute.
6. Season the sauce with salt & lemon juice & finish with some finely chopped scallion
7. For serving – In a warm bowl, arrange the warm potato salad on the bottom of the bowl, place the fish on top and spoon over the sauce to finish.
