Preparation time
overnight
Cooking time
less than 10 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the artichoke purée
- 25g/1oz unsalted butter, plus extra for finishing
- 100ml/3½fl oz full-fat milk
- 8 Jerusalem artichokes, peeled and thinly sliced on a mandolin
- 50ml/2fl oz double cream
For the quinoa salad
- 200g/7oz quinoa, rinsed and drained
- 3 courgettes, 2 diced and 1 cut into ribbons with a vegetable peeler
- 3 small celery sticks and leaves, chopped
- 1 garlic clove, finely chopped
- 2–3 tbsp caster sugar
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
- bunch fresh mint, chopped
- 2 tbsp chopped fresh flatleaf parsley
- 2 shallots, diced
- 200g/7oz green beans, blanched and diced
- salt and freshly ground black pepper
For the cod
- 1 tbsp vegetable oil
- 2x200g/7oz thick pieces of cod, salted lightly overnight and chilled in the fridge
- salt and freshly ground black pepper
Method
To make the artichoke purée, heat the butter and milk in a saucepan and add the artichokes. Cook until tender and then add the cream. Remove from the heat, blend using a hand-blender to a smooth purée, pass through a sieve and stir in a knob of butter. Keep warm.
To make the quinoa salad, place the quinoa in a frying pan over a medium heat. Toast until it starts to brown then cover with water and some salt and simmer until cooked. Place in a large bowl and mix with all the other ingredients, except the peeled pieces of courgette. Season with salt and pepper. Roll up the peeled courgettes and place on top of the salad.
To make the cod, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan and season the cod with salt and pepper. Add the cod flesh-side down to the frying pan and fry until lightly coloured. Place in a roasting tin and roast for 6–8 minutes or until the fish is just cooked.
To serve, peel the skin off the cod and serve flesh-side up with the purée and salad alongside.
