Butter-Roasted Cod with Silky Mash and Spiced Lentils

Name: Butter-Roasted Cod with Silky Mash and Spiced Lentils
Yield: Serves 4 as a main course
Ingredients: 55 ml whole milk; pinch of smoked paprika; olive oil, to drizzle (optional); silky mash; 1 tbsp olive oil; 250 g butter; 2 tbsp olive oil; 55 ml double cream; 750 g even-sized La Ratte potatoes, washed; 3–4 tbsp double cream; few thyme sprigs; few knobs of butter; handful of coriander leaves, chopped; 4 cod fillets, about 150 g each, cut from the thick end; sea salt and black pepper; 1 fresh chorizo sausage (or 100 g cured), finely chopped; 2 shallots, peeled and finely diced; 250 ml Madeira sauce; 150 g Puy or Castelluccio lentils

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 cod fillets, about 150 g each, cut from the thick end
sea salt and black pepper
1

Main course

Method

First, prepare the spiced lentils. Wash the lentils, put them into a saucepan and add enough water to cover them completely. Bring to the boil, then lower the heat and simmer gently for 30 minutes or until the lentils are tender. Drain well.

Heat the olive oil in a pan and sauté the shallots for 4–5 minutes until they begin to soften. Add the chorizo and paprika and fry for another 1–2