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Ingredients
| 24 | Baby Potatos Baby Potato | ||
| 20 g g | Butter Butter | ||
| 1 bunch bunch | Mint Mint | ||
| chopped | |||
| 1 tsp tsp | Mustard Mustard | ||
| 6 tsp tsp | Olive Oil Olive Oil | ||
| 100 ml ml | Cream Cream | ||
| 2 tsp tsp | Sugar Sugar | ||
| 2 fillets fillet | Cod Cod | ||
Inismara Cod Fillets with Buttered New Potatoes, Pea Puree and Mint Vinaigrette
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0:45 min
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Method
- Pre heat oven to 180°
- Cook baby potatoes in a hot pan until soft.
- When cooked strain the potatoes, season, add butter and keep warm.
- To make the vinaigrette mix mustard, mint, olive oil and honey together.
- For the pea puree, place the frozen peas in a hot pan with cream sugar
- Boil for ten minutes until soft.
- Season the peas and blitz in a blender to create a puree, if the puree is too thick add water.
- To seal the cod fillets season with salt and pepper and place in a hot pan with some oil.
- Then finish the cod fillets by placing them into a pre-heated oven for ten minutes.
- Begin to plate up for dish by placing pea puree on a plate with potatoes. Place the cod on top and finish with vinaigrette.
