Pan-seared cod with olive-oil mash and tonnato

Here is the recipe for Pan-seared cod with olive-oil mash and tonnato

INGREDIENTS

For the mash:

1. 1kg Maris Piper potatoes


2. 70ml single cream


3. 2 bulbs garlic, peeled and crushed


4. 30g butter


5. 15ml good-quality olive oil

For the tonnato:

1. 2 egg yolks 1 garlic clove, peeled


2. 300ml rapeseed oil


3. 2 tbsp white-wine vinegar


4. 1 x 50g tin anchovy fillets, drained


5. 50g good-quality tinned tuna, drained


6. 2 tbsp capers, drained and rinsed


7. 2 tbsp chopped dill


8. Zest of ½ lemon, plus 1 tbsp lemon juice, or to taste

For the fish:

1. Dash of good-quality olive oil


2. 4 x 200g cod fillets, pin-boned

To garnish:

1. Flat-leaf parsley


2. Lemon wedges


3. Micro leaves


4. Handful of capers

METHODS

1. Preheat the oven to 170C/gas mark 3½. Place the potatoes on a baking tray and bake for an hour.


2. When tender through to the middle, remove from the oven, cut in half and leave to cool.


3. Turn the oven to 120C/gas mark ½.


4. Meanwhile, make the tonnato. In a food processor, blitz the egg yolks and garlic with a pinch of salt.


5. With the motor running, slowly pour in the oil, a little at a time, in a steady stream to make a mayonnaise base.


6. When the oil is incorporated, add the white-wine vinegar.


7. Add the anchovies, tuna, capers, dill and zest, and blitz until smooth. Season to taste with pepper and lemon juice.


8. In a heavy-based saucepan, gently heat the cream, garlic, butter and olive oil, stirring until the butter has melted. Scrape the cooled potato flesh into a large bowl (discard the skins) and gradually pour over the cream mixture while mashing until you have a smooth consistency – you might not need it all but hang on to the leftover cream.


9. Set the mash and cream aside and keep warm.


10. Coat the base of a frying pan in olive oil and place over a medium heat. Season the skin of the cod fillets and place them in the pan skin-side down.


11. Cook until the skin is crispy (maximum 4 minutes) then remove from the pan and transfer to a lightly oiled baking tray skin-side up.


12. Finish cooking the cod in the oven for 6-8 minutes, or until cooked through.


13. Reheat the mash in a pan over a low heat, add in the leftover cream and stir to incorporate, until hot.


14. Serve the cod and mash on hot plates topped with a spoonful of tonnato. Garnish with parsley, micro leaves and capers.

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