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

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

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Savoury

barbara wolfensberger

1 year ago from Switzerland

The lentils without the sauce are awesome! perfectly seasoned.

Matthew Cockerill

11 months ago from United Kingdom

Competely agree – I just made this, and the combination of cream, paprika and Madeira (actually I used Marsala) really made the lentils into something special. I cheated a little — rather than making a proper Madeira sauce I just quickly reduced down some stock and Marsala together, which still worked well.

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Butter-Roasted Cod with Silky Mash and Spiced Lentils

Ingredients

Method

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