Ingredients
Preparation
- Peel the potatoes and then boil them in salted water until cooked. Drain and mash the potatoes, adding the milk and 2 tbsp of oil whilst you do so. Season to taste.
- Meanwhile, slice the leeks into 1 cm rounds, white part only, wash and then cook in salted boiling water for 5 mins until tender. Drain well but make sure to keep the water, some of which you can then add to the mash.
- Take 120ml of the remaining leek cooking water and bring to boil, adding the parsley and mustard. Take the mixture off the heat and blitz in a food processor or with a stick blender until smooth.
- Dust the Norwegian cod in a little flour, then pan fry in a non-stick pan with the remaining oil, skin side down. Once the fish is golden, turn over and turn down the heat. Continue to cook the fish for 3-4 mins, depending on the thickness of the fish.
- Serve the Norwegian cod with a good spoonful of leek mash and pour over plenty of the green parsley sauce.