News

 

Tags

 

All Areas

  • <a href=http://cialiswwshop.com/>generic cialis online europe</a>
  • <a href=http://fcialisj.com>best price cialis
  • <a href=http://gcialisk.com/>buy generic cialis online</a>
  • <a href=https://cialiswwshop.com/>cialis coupon</a>
  • <a href=https://vsamoxilv.com>
  • <a href=https://vsantabusev.com/>buying disulfiram</a>
  • <a href=https://vskamagrav.com/>us on line pharmacy selling kamagra
  • Belfast
  • Blackrock/Monkstown
  • Carlow
  • Cavan
  • Clare
  • Cork
  • Derry
  • Donegal
  • Donnybrook/Ballsbridge
  • Dublin City
  • Dublin North
  • Dublin South
  • Fairview/Clontarf
  • Galway
  • Galway City
  • Galway/Connemara/Mayo
  • Howth
  • Kerry
  • Kildare
  • Kilkenny
  • Laois
  • Leitrim
  • Limerick
  • Longford
  • Louth
  • Mayo
  • Meath
  • Monaghan
  • Offaly
  • Ranelagh
  • Rathmines
  • Ringsend
  • Roscommon
  • Sligo
  • Swords
  • Tipperary
  • Waterford
  • Westmeath
  • Wexford
  • Wicklow

Baked Atlantic Cod, Olive Oil Mashed Potatoes, with roasted garlic and Spanish chorizo

Radisson SAS St. Helen's Hotel,
Stillorgan,
Co. Dublin
Tel: 01-2186000

Serves:  4

Ingredients:

4 Portions of cod fillet, skin on, approx. 200g each
2 large tomatoes, preferably plum
4 large potatoes, peeled
12 large cloves of garlic
100g of large chorizo sausage
200 ml olive oil
1 tablespoon of butter
1 bunch of fresh thyme
1 bunch fresh basil
1 lemon
Sea salt
Cracked pepper

Method


Set the oven to 80 degrees.

Cut each tomato in two lengthways, sprinkle with a little salt and pepper, olive oil and thyme, bake on a flat baking sheet for approx. 3 hours until they have lost half of their volume.
Remove and keep them warm.

Set the oven to 180 degrees.

Toss the garlic with thyme, pepper and olive oil, wrap in a closed parcel of tin foil and bake for 30 minutes, remove and keep warm.

Steam the potatoes until fully cooked, mash them with whisk, slowly adding the olive oil in a steady stream to incorporate. Add the butter and season with salt and pepper, the puree should be smooth in consistency. Put in a bowl and cover with plastic film.

Slice the chorizo thinly, 3 pieces per portion, cook in a small amount of olive oil until crisp, remove and keep warm.
Retain the chorizo oil, squeeze in the juice of half a lemon and keep to one side.

Season the fish with salt and pepper, lightly dust with flour and cook on a non-stick pan in olive oil for approx. 2 minutes each side, remove and put skin side up on a baking sheet and finish cooking in the oven for approx. 8 to 10 minutes.
Remove and keep hot.

Divide the potato puree into the centre of 4 large dinner plates, put the fish on top. On top of each put the tomato, 3 cloves of garlic and the chorizo.
Heat the chorizo oil vinaigrette and drizzle over each plate. Finely chop the fresh basil and sprinkle over the fish at the last minute. Serve and enjoy!

< Back
© 2021 Taste of Ireland Media Ltd
Designed, hosted and operated by Interact Publications on behalf of Taste of Ireland Media Ltd