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
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*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
1 shallot
1 bag of hazelnuts
hazelnut (100%)
10g parsley
1 white wine vinegar sachet (15ml)
white wine vinegar
2 x 110g cod fillets
cod (fish)
400g waxy potatoes
80g green vegetable medley
Allergens
Allergens highlighted by † (hazelnut, 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
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
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
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
Chop the parsley finely, including the stalks
5
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
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
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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