Thu, 26 May 2016
Poached Cod Fillet served with sweet potato mash and al fresco salsa verde
Ingredients:
1 6 oz COD fillet
For the court bouillon:
5 Cups of cold water
1 Cup white wine
2 Celery sticks (washed and chopped)
1 Leek (cut in half, washed and thinly sliced)
1 Small onion (diced)
4 Slices of lemon
1 Bay leaf
1 Teaspoon whole peppercorns
Pinch of sea salt
Herbs, parsley, thyme and dill
1 Fennell bulb (sliced)
For the sweet potato mash:
4 Sweet potatoes (peeled and chopped in half)
1 Tablespoon of honey
Squeeze of lime juice
Freshly ground pepper
For the Al Fresco Salsa Verde:
80g Watercress
30g Fresh parsley leaves
30g Fresh Mint leaves
2 Garlic Cloves (peeled)
2 Tablespoons Capers
1 Handful of Black Olives (pitted)
3 Tablespoons of lemon juice
1 Teaspoon of Wholegrain Mustard
300ml Wicklow Rapeseed oil
Method:
1. Place all ingredients for court bouillon into a pan and bring to the boil. Once boiling, turn down to a simmer.
2. Pace cod fillet into the court bouillon and cook for 20 minutes.
3. Cook sweet potatoes in boiling water till soft. Mash with honey, lime juice and ground pepper and set aside.
4. Blitz all ingredients for salsa verde and set aside.
5. Once the cod is ready, carefully take out of the pan and place on a warm plate.
6. Add the sweet potato mash and top with salsa verde, serve with steamed vegetables.
