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Prep Time
30 min
Cuisine
French
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 366 kJ 88 kcal |
1417 kJ 339 kcal |
Fat of which saturates |
3.1 g 0.3 g |
11.9 g 1 g |
Carbohydrate of which sugars |
9.2 g 1.1 g |
35.7 g 4.3 g |
Fibre | 1.6 g | 6.4 g |
Protein | 7 g | 27.2 g |
Salt | 0.05 g | 0.2 g |
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.
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
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
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
Chop the parsley finely, including the stalks
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
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
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
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!