Pomme Aligot with Poached Cod Lemon Beurre Blanc

This main course will tantalise your loved ones taste buds this Valentine's Day

Cooking PotMETHOD

  1. Start preparing the Pomme Aligot before you start with the fish. Once you have cooked the potatoes move on to the fish.

  2. Then put a pot with salted water to boil and blanche the baby leek for 2 minutes. Refresh them in ice water.

  3. Season the Cod Fillet with salt and pepper. Add the shallots with 1 table spoon of butter to a pan, sweat them off. Add the white wine, leave to reduce for 2 minutes and then add the fish stock to it, bring it up to boil, turn it down to low heat and place the Cod fillet inside, cover the cod with parchment paper and leave for about 10-15minutes depending on the thickness of the Fillet.

  4. In the meantime, start prepping the Lemon Beurre Blanc.

  5. When everything is ready heat up a pan with butter and toss the baby leek inside, season them.

  6. When the Cod is firm but not overcooked take it out of the fish stock and serve it on top of the Pomme Aligot, garnish with the sautéed Leek and finish it off with the Lemon Beurre Blanc.

  7. Wash the Albert Bartlett Rooster Potatoes and cook them whole and skin on in a large pan of salted water or in the oven until soft. When the potatoes are soft to touch, drain them and peel off their skins. The best result for Pommes Aligot is to mash the potatoes and then sieve them, so as to be completely sure there are no lumps. Add the smooth mash back to the pan.

  8. Place the mashed potatoes over low heat. Stir in the crème fraiche with a splash of milk and crushed garlic. It needs to be unctuous and smooth, easy to stir with a wooden spoon.

  9. Add in the cheese and stir until it’s all melted. It needs to be glossy and not sticking to the pan. If you feel it needs to be runnier, then add a little more milk. Season to taste.

  10. Bring the wine, vinegar, lemon zest, half of lemon juice and shallots to the boil and reduce by half. Then add the cream and boil for 1 minute. Lower the heat and gradually whisk in all the diced butter. You can either keep the shallots in the sauce, or if a smoother finish is preferred, pass the sauce through a fine sieve.

  11. Season with salt and pepper but also with the other half of lemon juice and mix in the snipped chives at the last moment, otherwise they will lose colour.

  12. Serve and enjoy!

What you will need

Serves: 2

Preparation: mins

Cooking: mins

For the Pomme Aligot:
200g Albert Bartlett Potatoes
30g Creme Fraiche
40ml Milk Whole Fat
1 small garlic clove peeled and thinly sliced
100g Comte or Gruyere Cheese grated
Salt and pepper

For the Lemon Beurre Blanc:
2 tbsp. dry white wine
1 tbsp. white wine vinegar
1 finely chopped shallot
1 lemon, juice, and zest
125ml double cream
salt and pepper
¼ bunch of chives, finely snipped

For the Poached Cod:
2x120g cod fillet skin off
300ml fish stock
1 shallot chopped finely
2 tbsp. dry white wine
6 pieces baby leek
2 tbsp. butter
125g cold unsalted butter, cubed