Here’s a quick, foolproof method to rustle up cod and herby cheat’s hollandaise. This French cuisine serves two and takes 30 minutes to prepare.
300g waxy potatoes, chopped (skins on) into bite-sized pieces
1/4 tsp spicy cayenne pepper
2 cod fillets
78ml mayonnaise (3 sachets)
150g spring greens
15g caper buds, coarsely chopped
2 spring onions, finely chopped
1 tsp french dijon mustard
10g fresh dill & chive mix, finely chopped
1/2 tbsp white wine vinegar
Olive oil & salt
1. Preheat oven to 240C (220C fan) / 400F/ Gas 6. Boil potatoes in salted water for 10 minutes or until tender. Drain (keep pan of water to use later) and place on baking tray to steam dry. Rip leaves off the spring greens (discard the tough stalks) and layer over each other, roll up and slice into thin strips.
2. Gently crush the cooled potatoes with a fork. Season with a generous pinch of salt and sprinkle over the chopped capers and spring onions. Drizzle with olive oil and give everything a good mix. Put the tray in the oven for 10 minutes until the potatoes start to crisp.
3. Add sliced spring greens to the reserved pot and cook for four minutes until tender. Drain and return to the pot. Keep covered until serving.
4. Heat olive oil in a wide-based pan. Dry and season cod fillets and add to pan. Cook for four minutes, flipping halfway through. Tip: your fish is cooked once it flakes easily.
5. Melt butter in a pot. Once melted, remove from heat and add mayonnaise, white wine vinegar, dijon mustard, dill and chives and a pinch of cayenne pepper. Whisk until you have a thick sauce (your herby hollandaise). Tip: add a little salt, if using unsalted butter.
6. Coat the cod with the herby hollandaise and serve with crushed potatoes and spring greens.
Recipe and image by food box service Gousto.co.uk