Skrei Cod Bites with Hot Butter Sauce

• 4 servings
• 45 minutes to prepare

Instructions

Method:

1. Pre heat the oven to 180°c / 160°c Fan / 356°F/Gas Mark 4.
2. Place the cod onto a small, buttered baking tray with the diced onion and white wine.
3. Cover with parchment and bake for 8 minutes, allow to cool, then flake the fish into smaller pieces and keep to one side.
4. Peel and cut the Maris piper potatoes into evenly sized chunks, place in a saucepan and cover with water, adding 1tsp salt. Bring to the boil and simmer for 15 minutes. Remove from the heat, drain the water and mash with a fork.
5. Add the sliced spring onions and herbs to the mash and then fold in the cooked flaked fish.
6. Roll into 16 even sized balls and place in the fridge for 1 hour.
7. Place the flour, egg and breadcrumbs onto 3 separate plates.
8. To coat the fish bites, pass each ball through the flour then the beaten egg and lastly through the breadcrumbs.
9. Deep fry the fish bites in 180°c hot oil until golden or air fry at 180°c for 10 minutes.
10. To make the butter sauce, place the diced shallot and white wine in a small saucepan and bring to a boil. Reduce the liquid until it has almost evaporated and then add the double cream.
11. On a low heat whisk in the butter 1 chunk at a time until you have a smooth velvety sauce, don’t boil or it will split.
12. Remove from the heat and add the capers, gherkins and chopped dill. Season to taste and add a small squeeze of fresh lemon.
13. Serve with the hot cod bites and a few lemon wedges.