Pan-Roast Cod & Jersey Royals With Pancetta - Great British Chefs
Cod and Jersey Royals make a fine meal in this recipe. Pancetta and samphire add further flavour to this exquisite dish
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Ingredients
- 4 cod fillets, each weighing 200g, scaled and pin-boned, skin left on
- olive oil
- salt
- pepper
- 1000g of Jersey Royal potatoes
- 1 pinch of saffron
- 500ml of olive oil
- 150g of pancetta
- 500g of samphire
- 15g of butter
- 2 lemons, zest and juice
- lemon juice, reserved
- 50ml of white wine
- 25ml of white wine vinegar
- 150g of unsalted butter, diced and kept cold
- 10g of chives, chopped, plus extra to garnish
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