Cod with cauliflower fennel mash

Step 1/7

• salt
• 4 russet potatoes
• 1½ tbsp ground fennel seed

• pot

Peel and chop potatoes into small cubes. Add fennel seeds, salt, boiling water and bring to the boil. Cool until potatoes are soft.

Step 2/7

• 30 ml cream
• 20 g butter

• potato masher
• rubber spoon
• bowl
• colander

Drain and mash the potatoes, add butter, cream and mash once more. Use a rubber spoon to combine

Step 3/7

• cling wrap

Cover with cling wrap and set aside.

Step 4/7

• 2 cod fillets
• pepper
• olive oil (for frying)

• frying pan

Coat a pan with olive oil and set the heat to high. Season the fish with salt and pepper and place on hot pan.

Step 5/7

Once the fish achieves a brown color, remove and reduce heat to medium. Add more oil if needed.

Step 6/7

• 100 g broad beans
• 2 cloves garlic
• ½ bag golden enoki mushrooms

Crush garlic cloves into the pan, add broad beans and stir. Add mushrooms and cook for about a minute. Close to allow some steaming for brighter color.

Step 7/7

• 1 lemon

Plate starting with mash, vegetables and then fish on top. Drizzle lemon and serve.

Enjoy your meal!