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Pan-fried Cod And Champ

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy 2 Servings

INGREDIENTS

350 g Floury potatoes, diced
75 g Unsalted butter
1 Shallot, finely chopped
75 Dry white wine
120 Vegetable stock
2 T Olive oil
75 g Smoked streaky bacon lardons
2 75 g cod fillets, boned with
skin on
175 g Cabbage
1/2 Lemon
4 Spring onions, trimmed
4 T Double cream
2 T Snipped fresh chives, plus
whole chives
to garnish
Salt and freshly ground
black pepper

INSTRUCTIONS

Heat a saute pan. Place the potatoes in a large pan of boiling  salted
water, cover and simmer for 10-12 minutes until tender. Melt  25g/1oz
butter in the saute pan, add the shallot and cook until  softened but
not coloured, stirring.  2 Heat 1 tbsp oil in a small wok. Add the wine
to the shallot and boil  until well reduced. Add the stock and boil to
reduce.  3 Heat the remaining oil in a large frying pan. Add the bacon
to the  small wok and cook for 2-3 minutes until it begins to crisp.  4
Shred the cabbage and add to the bacon with a knob of butter.  Stir-fry
for a few minutes until just tender. Season generously and  keep warm.
5 Season the cod fillets all over. Add a knob of butter to the frying
pan and cook the cod for 2-3 minutes on each side until just tender
and the skin is crisp and brown. Remove from the pan and keep warm.  6
Finely chop the spring onions, add to the potatoes and cook for
another minute or two until the spring onions are just tender. Stir
the double cream into the reduced stock mixture and gently heat
through. Set aside until needed.  7 Drain the potatoes and return to
the heat for a minute or 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 mixture. Press down well. Add 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.  Converted by MC_Buster.  Recipe by: Can't Cook Won't
Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 429
Calories From Fat: 389
Total Fat: 44.2g
Cholesterol: 80.6mg
Sodium: 171mg
Potassium: 297.7mg
Carbohydrates: 9.9g
Fiber: 3.3g
Sugar: 4.4g
Protein: 2.4g


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