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Pan-fried cod with peas and pancetta and sweet potato crisps

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen

Method


  1. To make the sauce, first sauté the diced pancetta until crisp, then add the onion and garlic and soften without allowing them to colour

  2. Add the horseradish and wine and simmer, then add the reduced stock and the cream.

  3. Add the peas and sugar. Stir and season.

  4. Simmer for a few minutes.

  5. Brush the cod fillets with olive oil, season and pan-fry until browned, then finish in the oven to cook.

  6. Place the cauliflower and potato mash in the centre of the plate and top with the cod and pancetta and sweet potato crisps. Spoon the sauce around to serve.

Ingredients

  • 4 portions thick cod fillet
  • olive oil
  • salt and freshly ground black pepper
  • 8 slices grilled, crispy pancetta
  • 200g/7oz cauliflower and potato mash
  • 4 thin strips of sweet potato, deep-fried

For the sauce

  • 15g/½oz butter
  • 50g/2oz pancetta, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tbsp horseradish cream
  • dash of white wine
  • 150ml/6fl oz double cream
  • 350g/12oz frozen peas
  • pinch of caster sugar
  • 50ml/2fl oz reduced chicken stock
  • salt and freshly ground black pepper

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