Mashed Potato – a bag of Maris Piper potatoes
1 whole side of Cod
2tblsp of Wholegrain Mustard
2 handfulls of chopped Parsley and Chives
1 Shallot, finely sliced
4 Garlic Cloves, smashed with a knife
1 Lemon, sliced
300ml of White Wine
Salt and Pepper
Season the cod generously with salt and leave for at least 5 hours, preferably over night.
Pre heat oven to 180 degrees.
Once the Cod has been salted, wash the salt off and pat the cod dry. Place in a baking tray and pour in 300ml of white wine, and the sliced shallot, 4 cloves of garlic and sliced lemon. Cover in tinfoil and cook in oven for about 15mins, double check thickest part to make sure it is cooked but don’t over cook it.
Prepare your mashed potato but do not add anything. It needs to be plain, dry mash.
Once cod is cooked, remove from the tray leaving all the shallots and garlic etc. behind. Flake the flesh, removing the skin at the same time and any bones you find in to a clean bowl – try not to break it down too much though.
Then mix together the mashed potato, flaked cod, herbs, mustard and plenty of seasoning, being careful with salt as the cod is naturally quite salty.
Once everything is mixed well, chill the mix. Once chilled, form into desired shape and dust with flour, wash with an egg and milk mix, and cover evenly in bread crumbs.
Keep refrigerated until needed, then shallow fry until golden brown. Remember that they are already cooked, so don’t leave them in for too long – you’re only trying to bring them up to temperature and get a bit of nice colour on them.
Serve with a nice dip/sauce such as saffron aioli. This is a very simple mix of mayonnaise, crushed garlic and saffron, adjusted to suit your personal taste.