Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients (for 6 people) :
-3 x 100g cod ﬁllet skinned Method: Heat the olive oil in a large deep pan to 180˚c (use a cooking thermometer). Dust the cod ﬁllets in the ﬂour and dip the ﬂoured ﬁsh into the hot oil. Fry for 5 minutes until golden and crisp. Drain on kitchen paper and ﬂake.
-50g plain ﬂour
-1 litre olive oil to deep fry
-200g maris piper potatoes
-500ml extra virgin olive oil
-200g jamon diced
-2 shallots ﬁnely diced
-300g fresh peas
-150ml fresh chicken stock
-3 tbsp fresh mint
-16 slices thin baguette toasted in oven
For the chips pour the oil into a deep frying pan and heat to 180˚c. Cut the potatoes lengthways into 3mm slices, then cut the slices into thin matchsticks.
Add the chips, stir well and leave them to fry for 3 minutes until they are crisp and golden. Remove from the pan with a slotted spoon, drain on kitchen paper, season with sea salt and cracked black pepper.
For the peas heat 1 tbsp olive oil in a sauté pan, add the diced jamon, cook until crisp. Remove from the pan then add the shallots, fry until golden.
Add the peas, followed by the stock and cook for a further 10 minutes until the stock has reduced, crush the peas slightly, stir in the chopped mint.
Spoon a little of the peas onto the baguette slices, top with a large ﬂake of the ﬁsh and ﬁnish with a few of the thin chips.