Smoked cod with parsnip rostis and cranberries
Prep
10m
Cook
25m
serves
4
Smoked cod with parsnip rostis and cranberries
These tart pickled cranberries cut through the smokiness of the fish. You won’t need all of them; the rest are lovely with cheese, says Jamie.
Ingredients (13)
- 400g parsnips, peeled, shredded (we used a julienne peeler)
- 2 tsp cornflour
- 2 tsp extra virgin olive oil
- 50g unsalted butter, chopped
- 600ml milk
- 300g skinless smoked cod
- 1/3 cup (80g) creme fraiche
- Finely chopped chives, to serve
Pickled cranberries
- 300ml apple cider vinegar
- 300g caster sugar
- 340g fresh cranberries (substitute thawed frozen cranberries)
- 1/2 tsp whole cloves
- 1/2 tsp juniper berries
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the pickled cranberries, place vinegar and sugar in a saucepan over high heat. Cook, stirring constantly, until sugar dissolves and mixture comes to the boil. Stir in the remaining ingredients and continue to boil for 4 minutes or until cranberries have softened slightly.
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2.Transfer cranberry mixture to sterilised jar, seal, then set aside to cool. Chill, without opening, for 2 weeks before using.
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3.When ready to serve, toss parsnip, cornflour and oil in a bowl until well coated. Heat butter in a large frypan over medium heat. Divide parsnip mixture into 4 portions and, using a spatula, press each firmly into pan for the first 15 seconds (this will help rosti stay together). Cook for 5 minutes each side or until golden.
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4.Meanwhile, place milk in a saucepan over medium heat and bring to the boil. Add fish, reduce heat to low and simmer for 5 minutes or until fish is cooked through. Remove with a slotted spoon and set aside on a plate to cool slightly.
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5.Place rostis on a serving platter and top with creme fraiche. Flake over smoked cod, spoon over pickled cranberries and scatter with chives to serve.
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