Baked cod on caper and parsley mash with a poached egg and shallot butter

From Gaymer’s Cider. ‘This is great with a bottle of cloudy Addlestone’s cider,’ says Gaymer’s Philip Morton.

Serves 4

Method

1. Peel and chop the potatoes into equal sizes and boil in water for approximately 20-25 minutes, until soft enough to mash. Drain and mash the potatoes, adding the knob of butter and salt and pepper to taste.

2. Add the capers and the chopped parsley to the mashed potato and keep warm. Preheat the oven to 180°C/gas mark 4.

3. Season the cod on both sides. In a non-stick pan, heat some olive oil and cook the cod skin-side down until the skin starts to turn crispy, then transfer to a baking tray and cook in the oven for 7-8 minutes.

4. Meanwhile, melt the unsalted butter slowly in a pan, ensuring that it doesn’t get too hot and splits. Once the butter is completely melted, leave to one side.

5. Fry the chopped shallots in a little oil until soft, making sure they don’t colour. In a pan of salted boiling water poach the eggs for 4 minutes – the yolks should be runny, as this forms a sauce for the dish.

6. Add the melted butter to the shallots and stir well. Take the cod out of the oven and season with lemon juice and milled pepper. Place the cod onto a generous amount of hot mash and pour over the shallot butter. Place the poached egg on top of the cod and serve at once.

Gaymer Cider Company
Kilver Street, Shepton Mallet, Somerset, BA4 5ND.
Tel. 01749 334000
www.addlestones.co.uk