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Chip shop cod fillets
Family Meals
- Makes 4 Portions
- Not Suitable for freezing
- Preparation 10 minutes
- 30 minutes cooking time
- 200 C°, 400 F°, Gas Mark 6
Ingredients
- 1 pack of Young’s Chip Shop Cod Fillets
For the Curry Sauce
- 1tbsp rapeseed oil
- 2 small shallots – finely diced
- 1 Apple – peeled, cored & diced
- 1 clove of garlic, crushed
- 1tbsp medium curry powder
- 1tbsp plain flour
- 1tsp fresh ginger – finely chopped
- ½tsp tomato puree
- Salt & Ground Black Pepper
- 1/2 tsp fish stock paste
- 500 ml of water
For the Chips
- 800g potatoes – washed
- 4tbsp rapeseed oil
- 1tbsp fresh or dried thyme – chopped
- 1tbsp fresh or dried oregano – chopped
For the Minted Mushy Peas
- 400g frozen peas
- 40g melted butter
- 2 tbsp white wine vinegar
- 3 tsp fresh tarragon – chopped
- 3 tsp fresh mint – chopped
Method
- Curry sauce In a sauce pan on a medium heat, heat the oil and sweat the shallots until soft. Add the garlic, ginger and apple and sweat for a further 2-3 minutes. Add the tomato puree, curry powder & flour stir well. Add water and stock paste and stir again. Simmer for 10mins. Liquidise slightly with a hand blender. making sure to retain some of the texture.
- Homemade chips Cut potatoes roughly (not peeled) into chunky chips, leave to soak in water. Drain the chips well. Mix the soaked chips with extra virgin rapeseed oil, oregano & thyme, and season. Bake in the oven at 200°C Fan on baking tray for 25 -30 mins.
- Cook the Chip Shop Cod Fillets according to instructions on pack (Place CS Fillets on a wire rack over a deep baking tray and place in the oven and cook for 22 minutes 200°C Fan)
- Minted mushy peas Add peas to a pan of boiling water, bring back to boil and simmer for 2 minutes. Drain well and then place in a food processor or blender. Add melted butter, vinegar, chopped tarragon & mint process briefly, making sure to retain some texture. Season to taste.