Mr Muscle Campaign – July-August
Pan-fried cod

Pan Fried Cod, Fondant Potato & Gazpacho Salsa

Dominic Powell, executive chef at Fish at 85, Cardiff
Serves: 5
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Preparation time: 10-15 minutes
Cooking time: 45 minutes – 1 hour due to the fondant potato

Ingredients

  • GAZPACHO SALSA
  • 6 tbsp extra virgin olive oil
  • 2 tbsp sherry wine vinegar or red wine vinegar
  • 3 garlic cloves, minced
  • 1 tbsp smoked paprika
  • 1½ tsp coarse salt
  • ¾ tsp freshly ground black pepper
  • 3 medium tomatoes, cored, seeded, cut into ¼ inch cubes
  • 1 small cucumber, peeled, seeded, cut into ¼ inch cubes
  • 150g Kalamata olives, pitted and coarsely chopped
  • ½ red pepper, cut into ¼ inch cubes
  • ½ yellow pepper, cut into ¼ inch cubes
  • 1 large red onion, finely chopped
  • 3 tbsp fresh Italian parsley, chopped
  • POTATO FONDANT
  • 150g butter
  • 5 potatoes, peeled, cut into barrel shapes
  • 75ml chicken or vegetable stock
  • 2 garlic cloves, peeled and crushed
  • 2-3 sprigs fresh thyme
  • Sea salt flakes and freshly ground black pepper
  • COD
  • 5 x 180-200g cod loins
  • 50g butter
  • ½ lemon
  • Salt and pepper

Method

  1. GAZPACHO SALSA
  2. Whisk oil, vinegar, garlic, paprika, and salt and pepper together
  3. Add remaining ingredients and toss to coat (can be made one day in advance)
  4. Cover and chill. Toss to blend before serving
  5. POTATO FONDANT
  6. Heat butter and when foaming add potatoes and fry until deep golden brown on one side, about 5-6 minutes. Turn over, cook for a further 5-6 minutes or until golden brown
  7. Carefully pour the stock over and add garlic cloves and thyme sprigs. Season to taste with salt and pepper
  8. Cover and reduce heat to a simmer. Leave until potatoes are tender, then remove and keep warm
  9. COD
  10. Preheat a medium-sized pan and season cod loins
  11. Place skin-side down and cook 75% through on a medium heat, about 6-8 minutes
  12. Turn the cod on the flesh side and add butter and a squeeze of lemon juice into the pan. Cook for a further 2 minutes so that the cod slightly poaches in the butter and lemon. Leave to rest for 2 minutes
  13. TO SERVE
  14. Make a ring in the middle of the plate with the salsa, then place the potato fondant in the centre
  15. Place the cod loin on top of the fondant and garnish with a few pea shoots
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