| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Simply, Fish |
1 |
servings |
INGREDIENTS
| 2 |
|
225 g; (8oz) pieces of cod |
|
|
; fillet, leave skin |
|
|
; but no bones |
| 450 |
g |
New potatoes; (1lb) |
| 1/2 |
|
Bulb garlic |
| 100 |
ml |
Duck fat; (3 1/2fl oz) |
|
|
Fresh thyme |
| 60 |
g |
Parsley; (2oz) |
| 2 |
|
Tinned anchovy fillets |
| 1 |
tb |
Toasted pine nuts |
|
|
Virgin rock salt |
|
|
Rock salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cut the potatoes in half and place into a thick bottomed frying pan with
the duck fat and fresh thyme. Take the garlic -skin and all- and add all
this to the pan. Place on a high heat and cook for about 15-20 minutes.
Whilst this is cooking place the parsley, anchovies, pine nuts and 5 tbsp
olive oil into a blender. Puree the mix until smooth and season and set to
one side.
Heat a hot frying pan on the stove with a little olive oil, season the cod
both sides and place on the hot pan skin side down for 2 minutes and then
turn over and turn the heat off and leave to one side.
To serve, place a pile of the potatoes in the middle of the plate and add
the cod on the top. Spoon the pesto around the edge of the plate and season
the top with freshly ground black pepper.
Converted by MC_Buster.
Per serving: 1160 Calories (kcal); 87g Total Fat; (67% calories from fat);
11g Protein; 85g Carbohydrate; 87mg Cholesterol; 61mg Sodium Food
Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 17 1/2 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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