Paprika Seared Fillet of Cod with a Warm Potato Salad

Name: Paprika Seared Fillet of Cod with a Warm Potato Salad
Cuisine: British
Ingredients: 450 g/1 lb new potatoes; 2 plum tomatoes; 4 spring onions; 15 g/½ oz whole grain mustard; 10 g/¼ oz chopped chives; 60 ml/2 fl oz fish stock; 100 ml/3½ fl oz olive oil; salt and freshly ground white pepper; salt and freshly ground white pepper; 4 × 175 g/6 oz of cod fillet; 10-15 g/¼-½ oz paprika; 55 g/2 oz unsalted butter; 60 ml/4 tbsp pesto

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Ingredients

450 g/1 lb new potatoes
2 plum tomatoes
4

Europe
United Kingdom
Salad
Fish course
Pescatarian
Gluten-free

Method

Wash and scrub the new potatoes well. Put these on to boil until cooked, then refresh in cold water until cold. Peel the potatoes and cut them into a dice about 2cm/¾inch square.

Blanch, skin and deseed the tomatoes and cut them into fingers.

Remove the outer leaves from the spring onions and discard. Cut the onions into pieces at a slight angle. Mix these with the potato along