Pan-fried cod with girolles, red wine sauce and mashed potatoes

Method

1. For the mashed potatoes, put the potatoes in a large saucepan with enough water to just cover. Add salt, cover with a lid and bring to the boil. Reduce the heat and simmer gently, with the lid on, for about 20 minutes until tender. Drain well and put back in the pan, off the heat. Cover with a clean tea towel to absorb excess moisture, and replace the lid.

2. While the potatoes are cooking, put the sauce ingredients in a saucepan. Bring to the boil, then simmer briskly until reduced by about half.

3. Push the cooked potato through a potato ricer or sieve into a clean pan. Whisk in the milk and butter. Keep warm.

4. Season the cod on both sides with salt and pepper. Heat a non-stick frying pan until very hot. Add the olive oil and the cod. Cook for 3-5 minutes each side, until golden brown and there is no resistance when the fish is pierced with a cocktail stick.

5. While the fish is cooking, heat all but a knob of the butter in a small frying pan. Fry the mushrooms over medium-high heat for 5-7 minutes until tender. Season with salt and pepper.

6. When the fish is cooked, add the remaining knob of butter to the pan and baste the fish.

7. To prepare the garnish, dip the parsley sprigs in the melted butter and place on cling film. Sprinkle with salt. Microwave for 1 minute.

8. To serve, spoon or pipe the mashed potato in a ring in the middle of each plate. Top with the cod and garnish with the parsley sprigs. Arrange the mushrooms round the potatoes and drizzle with the red wine sauce.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 tbsp Olive oil
4 skinless cod loins or thick fillets, weighing about 150g each
50g unsalted Butter
150g girolles
salt and fresh ground black pepper

For the mashed potatoes:

1.5kg even-sized floury potatoes, such as Desirée or King Edward
100ml Milk
25g unsalted Butter
Salt

For the red wine sauce:

2 Shallots, thinly sliced lengthways
2 Bay leaves
2 thyme sprigs
200ml Red wine
200ml port

To garnish:

few sprigs of flat-leaf parsley
25g melted Butter
Salt

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Real Italian food for real food lovers
Competitions: great prizes up for grabs