Place the potatoes in a pan of water and boil for 10-15 minutes until tender, then drain well.
Meanwhile, boil the onions in salted water for 5 minutes then drain.
Grill 4 slices of the bacon until crisp and set aside, cut the remaining bacon into lardons (match stick size) and place in a frying pan over a medium heat until cooked with a little colour. Drain and keep the fat that has rendered.
In the same pan add 1tbs butter and the fat, cook the mushrooms and onions until golden then drain, add to the lardons and keep warm.
In the same pan add the sliced shallots and cook until golden, add the wine and sugar then boil until syrupy, then add the stock and boil again until sauce consistency.
Whisk in the butter, check the seasoning and pass through a fine sieve. Take the sprigs of parsley and deep fry until crisp but still green, drain and season
Lightly season the Cod, then heat a pan with the oil until smoking hot. Place the Cod in the pan and leave to colour, carefully turn the fish and add the butter. Baste the fish with the foaming fat until cooked.
Peel the boiled potatoes and roll in butter. Arrange neatly on a plate and place a slice of crisp bacon and parsley on top.
Michel Roux Jr has kindly provided this recipe in support of the RNLI. To find out more about the RNLI’s Fish Supper fundraising campaign and how you get get involved, visit RNLI.org/FishSupper.
Preparation: 20 mins
Cooking: 25 mins
1/2 bag Cornish Kings Potatoes
4 x 160g thick Cod Loins
2 tbsp vegetable oil
1 tbsp butter
12 small onions (peeled)
8 slices smoked bacon
12 small button mushrooms
2 tbsp butter
400ml red wine (preferably Shiraz)
1 tbsp caster sugar
2 shallots (peeled)
600ml veal stock
1 small bunch flat parsley
Oil (for deep frying)
Salt and pepper to season