Fillet of cod with saffron mashed potatoes and olive tapenade
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-free
This fish supper is elevated with saffron-infused potatoes and a spicy white wine sauce to create something fitting for any special occasion.
Ingredients
For the roasted fish stock
For the olive oil mayonnaise
- 1 free-range egg (if making with a food processor) or 2 free-range egg yolks (if making by hand)
- 2 tsp white wine vinegar
- ½ tsp salt
- 300ml/10fl oz olive oil
For the sauce
- 1 tbsp olive oil
- 50g/1¾oz carrot, peeled and finely chopped
- 50g/1¾oz onion, finely chopped
- ½ red chilli, seeds removed and finely chopped
- 5cm/2in piece pared orange zest
- ½ orange, juice only
- 50ml/2fl oz white wine
- 1 tomato, chopped
- 600ml/20fl oz roasted fish stock (see above)
- 4 tbsp olive oil mayonnaise (see above)
- salt and white pepper
For the saffron mashed potatoes
- 900g/2lb floury potatoes, peeled and cut into chunks
- good pinch saffron
- ½ garlic clove, crushed
- 50ml/2fl oz olive oil
- 25ml/1fl oz double cream
- salt and freshly ground black pepper
For the cod
- 4 thick pieces cod fillet, approximately 175g/6oz each, skin on
- 4 tbsp olive oil, for brushing and greasing
- coarse sea salt and freshly ground black pepper
- 2 tomatoes, skin removed, seeds removed and finely chopped, to garnish
- 1 tbsp chopped fresh flatleaf parsley, to garnish
For the tapenade
Method
To make the fish stock, preheat the oven to 200C/180C Fan/Gas 6.
Melt the butter in a large roasting tin. Add the fish bones, vegetables and thyme and turn until everything evenly coated. Roast for 30 minutes.
Transfer everything to a large saucepan, add 2.25 litres/4 pints water and bring just to the boil.
Simmer for 20 minutes, then strain through a muslin-lined sieve into a clean saucepan.
Return to the heat and boil until reduced to approximately 1.2 litres/2 pints. Set aside.
To make the mayonnaise in a food processor or blender, place the egg, vinegar and salt in a food processor or blender.
With the motor running, gradually add the oil until a thick emulsion forms.
To make by hand, ensure all of the ingredients are at room temperature.
Place the egg yolks, vinegar and salt in a bowl and whisk continuously while adding the oil a few drops at a time.
Once the mixture begins to emulsify, gradually increase the rate at which the oil is added until fully incorporated. Set aside.
To make the sauce, heat the oil in a saucepan and fry the carrot, onion, chilli and orange zest for 5 minutes.
Add the orange juice, wine, tomato and 600ml/20fl oz roasted fish stock and simmer for 20 minutes.
Season with salt and white pepper, then strain the sauce through a sieve into a jug.
Place 4 tablespoons olive oil mayonnaise in a small saucepan over a low heat and gradually whisk in the strained sauce.
Cook gently until the sauce thickens enough to coat the back of a spoon. Do not allow it to boil. Keep warm.
To make the mashed potatoes, place the potatoes in a saucepan and barely cover with cold water.
Add the saffron and a pinch of salt. Bring to the boil and cook for approximately 20 minutes, or until tender.
Drain the cooking liquid into a clean small saucepan and boil rapidly until reduced to 4–6 tablespoons.
Mash the potatoes until smooth.
Beat in the reduced cooking liquid, garlic, oil and cream. Season with salt and pepper. Keep warm.
To make the cod, preheat the grill to high and oil the grill rack.
Brush both sides of the cod with the oil and season with coarse sea salt and pepper.
Place the cod on the grill rack, skin-side up, and cook for 8 minutes, or until cooked through.
To make the tapenade, mix all of the ingredients together in a blender and blend to a purée.
To serve, spoon the saffron mashed potatoes into the centre of four warmed plates.
Place a piece of cod on top of each mound of potato. Pour the sauce evenly around the edge of the plates.
Garnish with the tomatoes and parsley. Add 2 teaspoons of tapenade to each plate and serve immediately.
