Fish Medley with Dill Sauce and Whipped Potato Mash
- 900 g / 2 lb cod fillet, skinless, patted dry and cut into 5 cm (2 in) chunks
- 280 g / 3 cups russet or Yukon gold potatoes, peeled and diced
- 56 g / 4 tbsp unsalted butter, divided
- 480 ml / 2 cups whole milk, warmed
- 240 ml / 1 cup heavy cream
- 120 ml / 1/2 cup crème fraîche
- 3 large eggs
- 60 g / 1/2 cup all-purpose flour
- 5 g / 1 tsp fine sea salt, plus more for water
- 5 g / 1 tsp freshly ground black pepper
- 2.5 g / 1/4 tsp ground white pepper
- 2.5 g / 1/2 tsp freshly grated nutmeg
- 50 g / 2 cups finely chopped fresh dill, divided
1. Preheat the oven to 190°C (375°F).
2. Place the diced potatoes in a pot, cover with cold water, add a generous pinch of salt, and bring to a boil.
3. Cook for 12–15 minutes until tender when pierced with a fork. Drain well.
4. Return potatoes to the pot and mash with 40 g (3 tbsp) of the butter, 1/2 tsp salt, and the white pepper until smooth and fluffy. Keep warm.
5. In a blender, combine 100 ml (scant 1/2 cup) of the heavy cream, crème fraîche, 1/2 cup of the dill, nutmeg, 1/4 tsp salt, and 1/4 tsp black pepper. Blend until completely smooth. Set aside.
6. In a large bowl, whisk eggs and flour together until no lumps remain. Gradually whisk in the warm milk until smooth.
7. Fold in the cod chunks gently to coat.
8. Pour the mixture into a greased 2.5 L (9x13 in) baking dish.
9. Pour the blended dill sauce evenly over the top.
10. Slice the remaining 16 g (1 tbsp) butter into small pieces and dot over the surface.
11. Bake for 25–30 minutes, until the center is set and the top is golden.
12. Serve immediately with a spoonful of warm mashed potatoes and a final sprinkle of fresh dill on top.
- baking dish
- skillet
- blender or food processor
- potato masher
- oven
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