Skrei - named after an old Norse word for ‘wanderer’ – is a migratory breed of cod that swims thousands of miles each year as it travels from Russia’s northern coast to spawn in Norway’s translucent waters. And it is this epic journey that builds up the skrei’s muscle, lending a more meaty quality than their counterparts…
For the pesto:
50g Parmesan, grated
1 garlic clove
25g toasted pine nuts
100ml extra-virgin olive oil
For the mash:
750g Maris Piper potatoes, peeled and halved
50g butter, cubed
1 tbsp wholegrain mustard
200g smoked pancetta, diced
4 x 150g skrei cod fillets, available in-store in Meat, Fish & Poultry, Ground Floor
1. To make the pesto: in the bowl of a food processor, blitz the Parmesan and garlic. Add the basil and pine nuts, and blitz again until it has formed a thick paste. Add salt to taste, then gradually pour in the olive oil while the machine is going. Once the pesto is fully blended and smooth, remove from the food processor and keep in a bowl until required.
2. Boil the potatoes in a pan of salted water for 15-20 minutes or until completely soft. Drain and allow to steam for a few minutes.
3. Meanwhile, place the pancetta in a dry pan over a medium heat and cook until the fat has rendered and the pancetta is crisp. Remove the pancetta from the pan and set aside.
4. Season the cod fillets and fry them in the pancetta fat until golden and cooked through.
5. Mash the potatoes until smooth, then add the butter cubes, allowing them to melt. Stir in the mustard and some salt.
6. To serve, plate up the mashed potato, top with the cod and the reserved pancetta, and then spoon over the pesto.
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