ROAST COD LOIN, BLACK PUDDING & SMOKED HADDOCK POTATO CAKES
Cooking Instructions
METHOD
- Preheat oven to 200oc.
- Place the cauliflower on a baking sheet, season & put into the oven for 40 to 45 minutes until well-coloured & tender.
- In a nonstick pan with a good splash of oil on medium heat fry the fish with a little salt on it for 2 to 3 minutes until golden & place on a baking tray.
- Fry the potato cakes in the same pan for 2 minutes each side until well coloured, remove onto a separate baking sheet & place into the oven with the cod for the last 8 minutes or so with the cauliflower.
- Place the pea mixture & sweet & sour pepper sauce into 2 separate pans & gently heat until warm.
- Share the pea mixture in the middle of 2 warm serving plates, lay 1 potato cake oneach plate & top with the cooked cod, pour the pepper sauce into a large shallow dish& top with the roast cauliflower & serve with the remaining potato cakes on the side.
ENSURE FOOD IS PIPING HOT THROUGHOUT