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Cod with Truffle Mash and Roasted Leeks

 

Preparation: 30 minutes  /  Cooking: 30 minutes

Ingredients

  • 300g Fillet of Cod
  • 400g Maris Piper Potatoes
  • 2 Leeks
  • A Few Drops of Truffle Oil
  • ½ Tsp Oregano
  • 2 Tbsps Plain Flour
  • 100ml Milk
  • 2 Tsps Butter

Method

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  1. Boil a pot of water for your potatoes and pre-heat your oven to 220 degrees
  2. Peel and chop the potatoes into golf ball sized chunks
  3. Cut the top and bottom from the leeks
  4. Peel off the first layer of the leeks and cut them into little cylinders about 3 cm long
  5. Cut the cod into strips width-ways about 3 cm thick
  6. Mix a pinch of salt and pepper into your flour
  7. Roll the cod gently in the flour to coat it on all sides
  8. Once the water comes to the boil add in a quarter of a teaspoon of salt
  9. Place the leeks in the water for 2 mins before lifting them out and draining them
  10. Keep the leeks to the side
  11. NB: Make sure you keep the boiling water for the potatoes
  12. Cook the potatoes in the boiling water for around 10 mins or until you can easily slip a knife through them
  13. Coat the leeks in 1 tbsp of olive oil, a good pinch of salt and pepper and the oregano
  14. Roast them on the top shelf of the oven for around 10 mins. (They should be cooked all the way through and a little crispy at the edges)
  15. Once cooked, drain the potatoes and put them back in the pan
  16. Put the pan on the hob on medium heat for a minute to dry them out
  17. Add 100ml of milk, 2 tsps of butter, ¼ tsp of salt and the truffle oil
  18. Mash until you have nice lump-free mash
  19. Heat 2 tbsps of olive oil in a non-stick pan on medium/high heat
  20. Give the oil a few mins to get hot and then gently place in your chunks of cod
  21. Cook them for 2 mins on each side before removing them to some kitchen towel to soak up any excess oil
  22. Place your cod as artistically as possible on top of your truffle mash
  23. Serve the leeks on the side

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