Roast cod on potatoes with fried anchovies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Potatoes |
| ¾ | cup | Vierge Dressing (SEE VIERGE DRESSING RECIPE) |
| 1 | Lemon Juice | |
| 1 | ounce | Unsalted Butter |
| 2 | teaspoons | Olive Oil |
| 1¾ | pounds | Cod fillets |
| 12 | Marinated Anchovies | |
| 1 | teaspoon | Self-Raising Flour |
| ¼ | teaspoon | Cayenne Pepper |
| 2 | tablespoons | Milk |
| 1 | tablespoon | Capers |
| 2 | Shallots | |
| ½ | teaspoon | Parsley |
| 1 | teaspoon | Coriander |
| 1 | teaspoon | Tarragon |
| 1 | teaspoon | Basil |
| Seasoning | ||
| Green Salad Leaves | ||
Directions
Notes: This recipe is from the county of Northumberland in England.
Preparation:
Make sure you use cod fillets with the skin on them, and potatoes which haven't been peeled.
1. Preheat the oven to 200C/400F/Gas 6. Cook the potatoes in boiling water until just tender, then peel. Cut into 5mm slices while still warm, season, then add one to two tablespoons of Vierge Dressing or Olive Oil and half the lemon juice; keep warm.
2. Melt the butter and cooking oil in a hot pan. Season the cod and place in the pan skin side down. Cook until deep in colour; then turn over and finish cooking in the oven for 5-8 minutes depending on the thickness of the cod.
3. Preheat a deep-fat fryer or heat 5mm oil in a deep frying pan.
Don't let it get so hot that it smokes. Split the anchovies through the centre. Mix the folour with the cayenne and a pinch of salt. Dip the anchovies in the milk, then roll in flour. Deep fry until very crispy, turning frequently if using a frying pan.
4. Warm the remaining Vierge Dressing or oil, add the capers, shallots, a little lemon juice and the herbs, then season. The dressing should be served warm. 5. Spoon some potatoes on to a plate, top with salad leaves, if using, and the anchovies, the spoon the dressing round. Place the roasted cod fillet on top, crispy skin side showing and brush with a little butter. Submitted By KAZ LANGRIDGE On 05-20-95