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ROAST COD WITH CREAMY
GARLIC MASH
AND CAVOLO NERO
(serves 2)
This is a winter fish dish
brimming with flavour. It is based on The Larder's
Cornish cod fillets (or other firm white fish
fillets) and dark green Cavolo Nero.
Cavolo Nero - meaning Black Cabbage in Italian
- belongs to the cabbage family. Native to northern
Italy, this delicious leaf vegetable is now successfully
grown in the UK and the Cavolo Nero on offer at
The Larder is locally grown. Traditionally considered
ready for harvesting after the first nights of
frost, the almost blackish green leaves have a
fantastic deep flavour. Cavolo Nero retains a
real bite even when cooked for a long time, making
it a lovely, meaty vegetable to throw into casseroles
and soups.
Here the strong green leaves are going to be given
an Eastern twist, despite their Italian origins,
to make a delicious salty accompaniment to the
mild cod and creamy mash.
1. Pre-heat
the oven to 200°C/gas mark 6.
2. Heat the
milk or cream over a low heat - don't boil.
3. For really
tasty mash, boil the potatoes unpeeled together
with a few whole garlic cloves until the potatoes
are soft. Drain and peel potatoes and garlic (the
garlic will just slip out of its skin) wearing
thick rubber gloves to protect your hands from
the heat.
4. Pour a
couple of tablespoons of olive oil together with
the butter in a roasting tin and put in the hot
oven for 1-2 minutes until the fats bubble.
5. Season
the cod fillets with sea salt and freshly ground
black pepper. Put the fish skin side down in the
hot pan and return to the oven for a minute or
two. Remove the pan, turn the fish fillets over
and return to the oven to roast for 7-8 minutes
until the flesh is opaque and is just about ready
to separate into glossy flakes. Too long and the
fish will be dry.
6. Mash the
cooked potatoes and garlic with a masher or put
through a potato ricer. Return to a very low heat.
7. Add the
butter and then the hot (but not boiling) milk
or cream using a wooden spoon and give the mash
a few vigorous beatings until it's nice and fluffy.
Season to taste. Keep warm while the fish is roasting
and move on to the Cavolo Nero.
8. Rinse and
pat dry the Cavolo Nero leaves. Cut into strips.
9. Heat two
tablespoons of sunflower oil in a thick cast iron
pan. Add the shredded greens - it will spit and
splash a bit. Move around the hot pan for 3 or
4 minutes, then add a few generous splashes of
dark soy sauce.
10. Serve
the roast cod with the garlic mash and a helping
of dark, salty Cavolo Nero.
Recipe
provided by www.cambridgecookeryschool.com
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