John Myers
Cod Loins with Braised Fennel and Mashed Potatoes
The perfect cod loins with braised fennel and mashed potatoes recipe with a picture and simple step-by-step instructions.
- 1,5 kg Cod loins
- 4 Pc. Fennel bulbs
- 2 Pc. Red onions
- 1 kg Potatoes
- 150 ml Milk
- Butter
- 2 Msp Nutmeg
- Salt
- Pepper
- 2 tbsp Olive oil
- 2 Pc. Garlic cloves
- 5 Pc. Rosemary sprigs
- Wash the fennel bulbs thoroughly. Separate the fennel greens and set aside. Cut the fennel bulbs into fine strips of approx. Cut 0.5 cm wide and divide on 2 baking trays. Peel the onions, cut into narrow strips and mix with the fennel. Season with salt and pepper and mix with 1 tablespoon of olive oil per tray. Set aside for a moment.
- Preheat the oven to 150 degrees circulating air. Cook the fennel greens in boiling water for 2 minutes, quench in ice water and puree together with 0.5 teaspoons of salt, a little pepper and half a clove of garlic to make a pesto. Season again to taste. The garlic shouldn’t obscure the fennel flavor.
- For the mashed potatoes, peel the potatoes, cut them into even cubes and put them in a saucepan. Add enough water to just cover the potatoes. Add 1 teaspoon of salt and cook.
- As soon as the potatoes are in the pot, put the fennel in the oven and simmer gently for 20 minutes. Stir in the meantime.
- 5 Meanwhile, rinse the fish thoroughly with cold water. Pat dry, cut into 10 equal pieces and season well with salt and pepper. Melt the butter in a pan and sear the fish on the raised side until it takes on a light color. Turn with extreme care and fry briefly on the other, flat side.
- Remove the fish from the pan and place in a baking dish. Deglaze the roast with 200 ml water and add 2 sprigs of rosemary and a clove of garlic crushed with a knife. Season with salt and pepper and bring to the boil once. Then pour the gravy over the fish and cook for 10 minutes in the oven (125 to 150 degrees).
- Drain the potatoes and rinse off any starch residues with water. Put the milk and 1 tbsp butter with the potatoes back in the pot and put it back on the stove. Chop the potatoes with a pounder to the desired consistency. Season to taste with salt and grated nutmeg. If desired, add a little more butter.
- Take the fennel and fish out of the oven. Arrange 2 tbsp fennel in the middle of a plate. Place 2 pieces of fish on the right and left. Put 2 tbsp mashed potatoes next to it. Dab 4 small dabs of fennel pesto with a teaspoon on the plate. Finally pour 1 tbsp of stock over the fish and garnish with a sprig of rosemary.
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