IT'S THE WEEKEND: The Weekend Recipe - Marinated cod loin with mussels on potato pancakes by Lindy Wildsmith of The Chef's Room Cookery School, Blaenavon

First published in News by

Marinated cod loin with mussels on potato pancakes

Seves 6

600 g potatoes peeled and grated, seasoned and mixed with 2 tablespoons of plain flour

750 g mussels

6 Garlic cloves finely chopped

2 tablespoons each Finely chopped fennel fronds, Rosemary and thyme

6 thick pieces of cod loin each weighing 100g

A sunflower see oil

Extra virgin olive oil

Malden salt

Put the cod pieces in a shallow bowl, add 1 tablespoon of extra virgin oil, 1/2 teaspoon of Malden salt and leave to stand for 30 minutes.

Clean the mussels, cover in cold water

Finely chop the herbs and reserve.

Grate the potato and add seasoning and flour.

heat a large frying pan over medium heat. When hot had enough sunflower seed oil to cover the base and add 1 tablespoon of the grated potato mix, flatten out into a small pancake. Add 2 or 3 more tablespoons of the mixture spreading them out so they do not run into each other. Fry for 2 or 3 minutes until golden. Flip over and brown on the other side. Transfer to a warm plate and store in a pre-heated oven while you fry the rest of the mixture.

Meanwhile Take a large sauce pan, add enough extra virgin olive oil to cover the base, add the garlic and half the herbs and cook over low heat to release the fragrances. Add the wine and when it starts to simmer increase the heat to high, add the mussels, cover with a lid and cook for a few minutes until all the mussels have opened. Lift out the mussels with a slotted spoon and transfer to a warmed bowl in the warm oven.

Return the pan to the oven and reduce the pan juices by half.

When all the potato pancakes have been fried, wipe the frying pan clean with kitchen paper. Return the pan to medium to high heat and when hot add enough extra virgin oil to cover the base of the frying and sear the fish on both side until golden brown.

Put a pancake In the centre of each serving plate, top with a piece of fish, cover with mussels, still in their shells and pour the pan juices over the top. Dust with the remaining herbs. Serve at once.

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