Panfried Cod with parmesan mash & sundried tomato dressing
Recipe from Serge, Young's seafood chef
4 pieces of Young's Cod fillet
450g of cooked and mashed potatoes
150g of parmesan cheese
100g of crème fraiche
1 tablespoon of extra virgin olive oil
juice of 1/2 lemon
2 tablespoons of sundried tomato paste
- To the cooked and mashed potatoes add the parmesan cheese, crème fraiche, half of the extra virgin olive oil, seasoning and combine together.
- Lightly flour and season the Cod and cook in olive oil for 3 minutes each site over a medium heat without burning the flour.
- Mix the sundried tomato paste with the remaining olive oil and the lemon juice.
- Place the mash in the centre of the plate, sit the Cod on top and drizzle the sundried tomato dressing around the mashed potatoes.