Butter-Roasted Cod with Silky Mash and Spiced Lentils from Maze: The Cookbook by Jason Atherton

Ingredients

• 4 cod fillets, about 150 g each, cut from the thick end
• sea salt
• black pepper
• 1 tbsp olive oil
• few knobs of butter
• few thyme sprigs
• 150 g Puy or Castelluccio lentils
• 250 g butter
• 55 ml double cream
• 55 ml whole milk
• 750 g even-sized La Ratte potatoes, washed
• olive oil, to drizzle (optional)
• silky mash
• handful of coriander leaves, chopped
• 3–4 tbsp double cream
• 250 ml Madeira sauce
• pinch of smoked paprika
• 1 fresh chorizo sausage (or 100 g cured), finely chopped
• 2 shallots, peeled and finely diced
• 2 tbsp olive oil