Ep 2 Kat and Andre: Smoked Cod with Crunchy Mash, Cabbage and Leek
Prep: 1 hour
Cook: 1 hour 10 mins
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
- 4 x 100g skinless cod fillets
- smoking chips
- 500ml fish stock or milk
- 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.
- Add milk, butter, parsley and parmesan. Mash until smooth and combined.
- 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.
- 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.
- To smoke fish, line a bamboo steamer with baking paper. Place fish in steamer and season. Secure lid.
- 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.
- Place the covered steamer over the wok and smoke for about 10 minutes.
- Place flour, eggs and panko crumbs in separate shallow bowls. Dust each mash portion or croquette with flour, egg and then crumbs.
- Deep fry until golden, crisp and hot. Drain on absorbent paper. Season.
- 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.
- 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.