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

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