|Sat Fat 2.2g||11%|
First make your quick salt cod by placing half of the salt on a large plate, and placing the fish fillets on top, pushing them into the salt beneath. Top with the remaining salt and push this into the surface of the fish.
Leave for at least 10 minutes to draw out moisture and toughen the flesh. Rinse the fish, then place in a frying pan and cover with milk. Bring to the boil and turn off, leaving for several minutes until the fish is cooked through. Pour through a colander and rinse, using your hands to break the fish into large flakes. Set aside to dry out.
In a large bowl mix the mashed potato with the herbs, eggs, spring onion, chilli flakes (if using), lime zest, garlic clove and flour. Mix well and season with pepper (avoid using salt at this stage as the cod will be salty). Add the cod and gently mix through. Using two table spoons form into loose quenelles, or rough balls, and place on a greased baking tray. Refrigerate for half an hour.
To cook, heat ½tbsp olive oil in a large frying pan and fry for 2 minutes a side until dark brown and crispy (that’s 3 sides if using quenelle shape). Mix all salad ingredients and serve alongside the fritters.
400g fluffy potatoes (such as Maris Piper), mashed
500g cod fillet, skin removed
100g sea salt
500ml whole milk (approx.) to poach fish
1 packet dill (approx. 25g), half finely chopped (other half reserved for salad)
1 packet coriander (approx. 25g), half finely chopped (other half reserved for salad)
1 packet parsley (approx. 25g), half finely chopped (other half reserved for salad)
2 spring onions, finely chopped
Pinch chilli flakes (optional)
1 lime, zest only (reserve juice for squeezing over salad)
1 large garlic clove, grated
50g plain flour
For the salad
2-4 little gem, sliced lengthways in wedges
½ cucumber, sliced in crescents
1 spring onion, finely chopped
reserved coriander, roughly chopped
reserved dill, roughly chopped
reserved parsley, roughly chopped
lime juice, to taste
olive oil, to taste
Low sat fat
Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.
Roasted Red Pepper, potato, chorizo and kale stew
Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
Cast your chips aside in favour of the roast spud in this twist on the traditional Fish 'n' Chip recipe.
This campaign was originally produced in the framework of a programme co-financed by the European Union