I saw this recipe on an advert for Waitrose - Heston Blumenthal was in Iceland talking about line caught cod and at the end you see him briefly making this recipe. As soon as I saw this, I instantly wanted to make it. I've changed this round slightly from the original recipe but if you want to see the original recipe click here. The fish goes beautifully with the leek and potato sauce. If you are following Weight Watchers each serving is 9 pro points.
To make the dish for 2 you will need:
- 1 small potato, peeled and finely diced
- 12 baby new potatoes
- 1/2 onion, peeled and finely sliced
- 1 leek, finely sliced
- 200 ml fish stock
- 1 tablespoon half fat creme fraiche
- 2 cod fillets
- 2 teaspoons, dried parsley
- Salt and Pepper
- 1 teaspoon olive oil
In a pan fry off the onion, leek and diced potato in the olive oil for 10-12 minutes. Add the fish stock to the pan and continue to cook for a further 8-10 minutes or until the potatoes are tender.
Meanwhile, Pre-heat your oven to 200 degrees or gas mark 6. Boil some water for your baby new potatoes and cook them for 15-20 minutes until tender. Place the cod in some tin foil and wrap it up in a parcel. Place on the baking tray and put in the oven to cook for twenty minutes.
Once the potatoes are tender, add some creme fraiche to the pan and season with the parsley, salt and pepper. Simmer gently for a few minutes.
Use a hand blender or a normal blender to liquidise the leeks, onions and potato. Keep warm until your new potatoes and fish are cooked. Once the new potatoes are cooked, drain them and slice them in half.
Pour some of the liquidised leek and potato onto a warm plate. Add the halved new potatoes and top with the cod fillet. Spoon a little bit more of the sauce on top of the cod and sprinkle with some dried (or fresh if you have it) parsley. Now the picture below does not look as good as Heston's finished dish but then I'm not a professional chef.. I had a go though and it was delicious.