Turn the new potatoes into small pointed barrel shapes, then cook in boiling salted water. Refresh in cold water and drain.
Roast Fillet of Cod with Wilted Rocket, New Potatoes and Chorizo with a Balsamic Jus
This has to be one of my favourite dishes; it’s always been popular with the customers too. The spicy sausage blends very well with the peppery rocket and the new potatoes add a little earthiness. Using balsamic vinegar is very trendy but it also gives an extra richness. The truffle oil to finish is pure opulence but worth it. It may seem like I use a lot of potato in this recipe but if you turn them as I suggest you will need this amount. If you do not want to turn them then halve the quantity and chop each potato in half.
Yield: Serves 2
Method
Slice the chorizo and cut it into fingers.
Combine the balsamic vinegar, fish stock and white wine in a saucepan. Bring to the boil and reduce until only about 2 tablespoons remain. Add the veal stock, return to the boil and reduce slightly.
Heat half the olive oil in a frying pan until smoking and season the cod. Add the butter, place the cod meat-side down and sear over a high heat until golden brown. Turn the fish over and transfer to a preheated grill. Cook for approximately 3 to 4 minutes, depending on the thickness of the fish. Remove and keep warm.
Heat the remaining olive oil in a frying pan. When smoking, add the chorizo and fry for a few seconds, then add the potatoes. Continue cooking until both have taken on a good colour.
Add the rocket, season lightly with salt and toss through the chorizo and potatoes until it just begins to wilt.
Divide the potato, chorizo and rocket mixture between two plates and place the cod on top. Spoon the balsamic jus around the plate and finish with a little truffle oil, if using.