Salted Cod With Potatoes, Chorizo & Vinegrette
by Mark Dodson
4
1 hour 30 minutes
Ingredients

Tomato and thyme vingrette

  • 150g of plum tomatoes, skinned and de-seeded
  • 5 sprigs of fresh thyme
  • 100ml of tomato juice
  • 10ml of sherry vinegar

Salted cod

  • 4 cod fillets, each weighing 120g, salted for 25 minutes
  • 1000ml of full-fat milk
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • salt
  • 1 bunch of rocket

Crushed new potatoes

  • 350g of new potatoes
  • 1 chorizo sausage, thinly sliced
  • 120ml of pomace oil (1)
Method
1
Rub the fillets with salt and set aside for 25 minutes. While the cod is salting, place the potatoes in a pot and bring to a simmer until tender. Drain and crush in a bowl while still warm, add the pomace oil and salt. Mix through, being careful not to mash too much
  • 4 cod fillets
  • salt
  • 350g of new potatoes
  • 120ml of pomace oil (1)
2
For the vinaigrette, add all the ingredients into the blender and blitz until smooth. Season with salt and pass through a fine chinoise
  • 150g of plum tomatoes
  • 5 sprigs of fresh thyme
  • 100ml of tomato juice
  • 10ml of sherry vinegar
3
Rinse all the salt off the cod and place in a large saucepan with the cold milk, thyme and bay. Bring to a simmer, cook for 4 minutes, remove and place on absorbent towel
  • 1000ml of full-fat milk
  • 1 sprig of fresh thyme
  • 1 bay leaf
4
To finish, heat a little pomace oil in a pan on a medium heat. Add the sliced chorizo and cook until golden, add the crushed potato and heat through. Place the potato in the middle of the plate, followed by the cod and the dressing. Garnish with a little rocket
  • 1 chorizo sausage
5
Place the potato in the middle of the plate, followed by the cod and the dressing. Garnish with a little rocket
  • 1 bunch of rocket