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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 2 Kat and Andre: Smoked Cod with Crunchy Mash, Cabbage and Leek

Watch MKR on TV2 and TVNZ OnDemand

Prep: 1 hour                                     

Cook: 1 hour 10 mins

Serves: 4




Crunchy Mash (Croquettes) 

  • 300g potatoes, peeled, coarsely chopped
  • 300g sweet potatoes, peeled, coarsely chopped
  • 50g butter, chopped
  • ½ bunch finely chopped parsley
  • 100g finely grated parmesan
  • Plain flour, for dusting
  • 2 eggs, lightly beaten
  • 200g panko crumbs
  • vegetable oil, for deep frying


Cabbage and leek

  • 25g butter
  • ¼ small savoy cabbage, shredded
  • 1 medium leek, trimmed, thinly sliced
  • 100ml chicken stock


Smoked cod

  • 4 x 100g skinless cod fillets
  • smoking chips
  • 500ml fish stock or milk



  1. Place potatoes and sweet potatoes in separate saucepans of cold salted water. Bring to a boil. Boil gently until tender. Drain and allow steam to evaporate. Return to saucepan and mash together, over lowest heat, until smooth and water has evaporated.
  2. Add milk, butter, parsley and parmesan. Mash until smooth and combined.
  3. Divide mixture among four holes of a silicone muffin pan or roll into croquette shapes and place on a tray lined with baking paper. Refrigerate until firm.
  4. Meanwhile, to prepare cabbage and leek, melt butter in a medium saucepan over medium heat. Add cabbage and leek. Cook, stirring occasionally, for 5 minutes. Add stock. Bring to a simmer. Simmer for about until vegetables are very tender and stock has been absorbed. Season.
  5. To smoke fish, line a bamboo steamer with baking paper. Place fish in steamer and season. Secure lid. 
  6. Line the base of a large wok (the same size as the bamboo steamer) with foil. Add enough smoking chips to cover base and place over a medium heat until they begin to smoke.
  7. Place the covered steamer over the wok and smoke for about 10 minutes.
  8. Place flour, eggs and panko crumbs in separate shallow bowls. Dust each mash portion or croquette with flour, egg and then crumbs.
  9. Deep fry until golden, crisp and hot. Drain on absorbent paper. Season.
  10. To finish cooking fish, heat stock or milk in a small deep frying pan until simmering. Add fish. Simmer gently until just cooked. Remove with a slotted spoon.
  11. Place crunchy mash on serving plates. Top with fish and braised vegetable mixture.



  • While we used a smoker to smoke our fish, we have provided a method here that is easily done if you do not have one.
  • Exact smoking time will depend on thickness and size of fish fillets.
  • This dish would also be great garnished with a herb such as parsley, chives or chervil.
  • Turn this into a main course by increasing size of fish portions and adding a green salad.