|
Cod with Golden Mash & Sherry Sauce |
Printer Friendly Copy |
 |
|
| Serves 3 |
Prep 25 mins |
Cooking 30 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
1 tbsp olive oil
15g butter
3 skinned cod fillet pieces, ± 175g each
For the Sherry Sauce
15g unsalted butter
1/2 small onion, finely chopped
75ml medium Sherry
75ml fish stock
2 tbsp crème fraîche
1 spring onions, chopped
|
Golden mash
450g floury potatoes
100g carrots
2 tbsp milk
knob of butter
1 spring onions, chopped
Green beans
|
|
-
Preheat the oven to 240C/ Fan 220C/
Gas 9.
-
Make the mash: Cook the floury
potatoes and the carrots, peeled and cut into chunks, for
2 mins until tender: drain. Heat the milk and a knob of
butter until the butter melts; add potatoes and mash well.
Puree the carrots in a blender and add to the potato
puree. Stir in a bunch of chopped spring onion and
season.
-
Make the sauce: melt half the butter
and fry the onion for 5 mins. Stir in the sherry and
stock; bubble until reduced by half. Whisk in the crème
fraîche and remaining butter. Add the spring onions before
serving. Meanwhile cook the beans.
-
Cook the fish: heat the olive oil and
butter in a large roasting tin on the hob until foaming.
Season the fish and cook, skin-side down for 2 minutes.
Turn the fillets and transfer the pan to the oven. Cook
for 3-4 mins until just tender.
-
Reheat the sauce and serve with the fish, beans and golden
mash.
|
|
DAILY
DINNERS 
