INGREDIENTS

INSTRUCTIONS

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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