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Ingredientes
- 350 gm Floury potatoes, diced
- 75 gm Unsalted butter
- 1 lrg Shallot, finely minced
- 75 ml Dry white wine
- 120 ml Vegetable stock
- 2 Tbsp. Extra virgin olive oil
- 75 gm Smoked streaky bacon lardons
- 2 x 75 g cod fillets, boned with skin on
- 175 gm Cabbage
- 1/2 x Lemon
- 4 x Spring onions, trimmed
- 4 Tbsp. Double cream
- 2 Tbsp. Snipped fresh chives, plus whole chives to garnish
- Â Â Salt and freshly grnd black pepper
Direcciones
- 1 Heat a saute/fry pan. Place the potatoes in a large pan of boiling salted water, cover and simmer for 10-12 min till tender. Heat 25g/1oz butter in the saute/fry pan, add in the shallot and cook till softened but not coloured, stirring.
- 2 Heat 1 tbsp oil in a small wok. Add in the wine to the shallot and boil till well reduced. Add in the stock and boil to reduce.
- 3 Heat the remaining oil in a large frying pan. Add in the bacon to the small wok and cook for 2-3 min till it begins to crisp.
- 4 Shred the cabbage and add in to the bacon with a knob of butter. Stir-fry for a few min till just tender. Season generously and keep hot.
- 5 Season the cod fillets all over. Add in a knob of butter to the frying pan and cook the cod for 2-3 min on each side till just tender and the skin is crisp and brown. Remove from the pan and keep hot.
- 6 Finely chop the spring onions, add in to the potatoes and cook for another minute or possibly two till the spring onions are just tender. Stir the double cream into the reduced stock mix and gently heat through. Set aside till needed.
- 7 Drain the potatoes and return to the heat for a minute or possibly so to dry out.
- Remove from the heat and mash well. Beat in the remaining butter and season to taste.
- 8 Place a lightly greased 7.5cm/3" cooking ring on a lightly greased baking sheet and spoon in half the mix. Press down well. Add in the chives and a squeeze of lemon to the sauce and re-heat.
- 9 Divide the cabbage between warmed serving plates and place a cooking ring on top of each one. Using a fish slice, carefully remove the ring. Top with a cod fillet and garnish with the whole chives. Spoon around the sauce and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 2 servings | |
| Calories 573 | |
| Calories from Fat 443 | 77% |
| Total Fat 50.37g | 63% |
| Saturated Fat 24.87g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 315mg | 13% |
| Potassium 617mg | 18% |
| Total Carbs 10.13g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.1g | 3% |
| Protein 16.13g | 26% |
