You may also like
Categories:
potatoes olive oil butter salt parsley lemons garlic black peppercorns olive oil white vinegar tomatoes black pepper
Viewed: 42 - Published at: 7 years agoIngredients
- 12 new potatoes
- 2 thick cod fish fillets
- olive oil
- butter
- salt and pepper
- For the gremolata
- 1 bunch fresh parsley, finely chopped
- 2 lemons, zest of, grated (recipe calls for 3)
- 2 garlic cloves, finely chopped
- For the sauce vierge
- 1/2 teaspoon black peppercorns, crushed
- 75 ml extra virgin olive oil (2 1/2 fl.ozs.)
- 2 teaspoons white vinegar (recipe calls for wine vinegar)
- 2 ripe tomatoes, de-seeded and diced finely
- 1 pinch crushed black pepper
Method
- To make the Gremolata, simply combine the ingredients and stir well. Set aside.
- To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.
- Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
- While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
- Drain the potatoes and while they are still warm stir in the Gremolata and mix well.
- Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish.
- To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.