Roast cod with horseradish mashed potato and lemon butter s

4 servings

Ingredients

Quantity Ingredient
4 8 oz portion fillet of cod; skin left on
2 tablespoons Strong flour
50 grams Butter; clarified
½ Lemon; juice of
Salt and pepper; add to the flour
Maris Piper potatoes; peeled and
; quartered
Horseradish; fresh
Salt and pepper
100 grams Unsalted butter
120 millilitres Double cream
Nutmeg; freshly grated
½ Lemon; juice of
2 tablespoons Water
225 grams Butter; unsalted
50 millilitres Fish stock
1½ Lemons; juice of

Directions

HORSERADISH MASHED POTATO

LEMON BUTTER SAUCE

Roast cod: Prepare the cod fillets, leaving the skin on. Lightly dust the cod with the seasoned flour. Place a little clarified butter into the pan and heat. Place the cod fillet skin side down into the pan and fry for 2-3 minutes until the skin becomes golden and starting to crispen.

Turn the fish fillets over in the pan and place into a preheated oven for 4-6 minutes depending on the thickness of the fish. Once cooked remove from the oven, lightly season and squeeze over a little lemon juice.

Horseradish mashed potato: Boil the peeled and washed potatoes in salted water until cooked, approximately 20-25 minutes, according to size. Drain off all the water.

Grate the horseradish into the water and lemon juice. Return back to the heat and shake vigorously, this will break up the potatoes and remove any excess moisture.

Drain and add the grated horseradish and mix in. Add the butter and cream, a little at a time whilst mashing the potatoes and horseradish. Grate and mix in the nutmeg. Season to taste and serve immediately.

Lemon butter sauce: Dice the butter. Place the lemon juice and fish stock into a pan, bring to the boil then simmer, reducing the liquid slightly.

Remove from the heat and add the butter whisking continuously until well incorporated. Season according to taste and serve immediately with the roast cod and horseradish mashed potato, garnishing with a sprig of fennel.

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Carlton Food Network

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