Potato and Salt Cod Empanadas with Orange and Red Pepper Relish

Name: Potato and Salt Cod Empanadas with Orange and Red Pepper Relish
Yield: Serves 4
Ingredients: 50 g (2 oz) sea salt; 4 red peppers, roasted, skinned, deseeded and chopped; 200 g (7 oz) fresh cod fillet, without skin; 2 oranges; A pinch of cayenne pepper; 3 tablespoons chopped parsley; Salt and freshly ground black pepper; 3 garlic cloves, crushed; 200 ml (7 fl oz) full-fat milk; A pinch of salt; 500 g (1 lb 2 oz) plain flour; 3 tablespoons olive oil; 300 g (11 oz) waxy potatoes, peeled and cut into 5mm (¼in) dice; A little beaten egg, to glaze; 150 g (5 oz) unsalted butter, cut into small pieces; 100 ml (3½ fl oz) water; 1 garlic clove, crushed; 6 sun-dried tomatoes, chopped; 4 tablespoons balsamic vinegar; 2 tablespoons caster sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

200 g (7 oz) fresh cod fillet, without skin
50 g (2

Fish course
Pescatarian

Method

First make the relish. Grate the zest from one of the oranges, then peel and segment both of them. Chop the segments, reserving the juice. Place the chopped orange, sun-dried tomatoes, roasted peppers and garlic in a bowl and stir in the orange juice and zest. Put the sugar and vinegar in a pan and boil for 2 minutes, then pour over the orange and red pepper mixture. Leave to cool.

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