Brown Butter Cod & Parsley Potatoes

Brown Butter Cod & Parsley Potatoes

Rating
4.50rating out of 5

(1202 reviews from our customers)

Prep Time

30 min

Cuisine

French

Use within

4-5 days

The twist to this classic, clean dish is in the vinaigrette; made by soaking chopped shallots in vinegar, which mellows their flavour, then combining them with butter which is melted and browned into a naturally nutty tasting sauce. Served with greens and potatoes, tumbled together with fresh parsley and toasted hazelnuts. We're nuts for it...

Prep Time

30 min

Cuisine

French

Use within

4-5 days

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Shallot
1/2 shallot
Hazelnuts
30g hazelnuts †
fresh-parsley
10g parsley
White-wine-vinegar
1 tbsp white wine vinegar †
cod-loins
2 cod fillets †
Waxy potatoes re-sized
400g waxy potatoes
Green veg medley
80g green vegetable medley
You Will Need
Butter, olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • shallot
  • hazelnuts<span class="strong">†</span>
  • 10g parsley
  • 1 tbsp white wine vinegar<span class="strong">†</span>
  • cod fillets<span class="strong">†</span>
  • waxy potatoes
  • green vegetable medley
Typical Values per 100g per serving
Energy 365 kJ
87 kcal
1415 kJ
336 kcal
Fat
of which saturates
3.1 g
0.5 g
12.1 g
2 g
Carbohydrate
of which sugars
9.2 g
1.1 g
35.8 g
4.3 g
Fibre 1.5 g 5.7 g
Protein 6.7 g 26.1 g
Salt 0.22 g 0.84 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
shallot
hazelnuts
Hazelnut (100%).
10g parsley
1 tbsp white wine vinegar
cod fillets
waxy potatoes
green vegetable medley
Allergens
  • Allergens highlighted by † (nuts, sulphites, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Brown Butter Haddock & Parsley Potatoes

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Boil a kettle

Cut the waxy potatoes (skins on) into thick discs

Add the potatoes to a pot of boiled water with a large pinch of salt and cook over a high heat for 15 min or until they're fork-tender

2 Brown Butter Haddock & Parsley Potatoes

Meanwhile, peel and dice 1/2 [1] shallot finely and add it to a small bowl with a small pinch of both salt and sugar

Add the white wine vinegar and set aside to pickle

 

3 Brown Butter Haddock & Parsley Potatoes

Add the hazelnuts to a small baking tray or heatproof dish

Put them in the oven for 5 min or until they have darkened in colour and started to crack slightly

4 Brown Butter Cod & Parsley Potatoes

Chop the parsley finely, including the stalks 

5 Brown Butter Cod & Parsley Potatoes

Once the potatoes have been cooking for 15 min, add the green vegetable medley to the pot

Cook the potatoes and green vegetables together for a further 4 min, then drain everything and return to the pot, allowing them to steam dry for a few min

Once done, leave the toasted hazelnuts to cool slightly then chop them roughly

6 Brown Butter Haddock & Parsley Potatoes

Heat a large, wide-based pan over a high heat

Pat the cod fillets dry, rub them with a little vegetable oil and season both sides with a little salt

Once hot, add the cod to the pan and cook for 4 min, carefully flipping once halfway through (your fish is cooked once it flakes easily), then transfer to a plate and keep the pan for the next step

7 Brown Butter Haddock & Parsley Potatoes

Return the pan to a medium heat and add 3 tbsp [6 tbsp] butter 

Once the butter has melted, foamed and started to brown, pour it into the pickled shallot – this is your brown butter vinaigrette 

Add the chopped parsley and chopped hazelnuts to the potatoes and green vegetables with a drizzle of olive oil and a sprinkle of salt and pepper and mix them through

8

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Serve the cod over the vegetables and spoon the brown butter vinaigrette over

Tip: keep the vinaigrette to the side, adding more to taste if needed

Season with pepper

Enjoy!

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