Friday, 3 May 2013



400g Potatoes 
100g Black Pudding
1tbsp Butter
Cod fillets x 2
1tbsp Olive Oil
150ml Milk
1 Bay leaf
4 peppercorns

For Hollandaise

3tbsp White wine vinegar
3 egg yolks
200g of butter cubed
Juice of 1 lemon
Salt and Black Pepper


Boil the potatoes either in their skins and remove the skins when cooked or alternatively you can just peel the potatoes first. Boil until cooked, 15-20 mins, then mash. Gently fry the black pudding in the butter and then tip into the mashed potatoes. Heat the milk with the bay leaf and peppercorns, strain and whisk some or all into the mashed potatoes to your desired consistency. Lightly oil the cod, season with Salt and Black Pepper and pan fry each side for 2-3 minutes until golden brown.

For the Hollandaise, heat the white wine vinegar in a saucepan with 3tbsp of water, simmer until reduced to about one third. Put this in an oven proof bowl and place the bowl over a saucepan of barely simmering water. Add the egg yolks and start to whisk in the butter one cube at a time. Season with Salt and Black Pepper and stir in the lemon juice.


Plate up, serve with a generous quantity of Hollandaise and Enjoy....

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