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Ed Baines

Cod with a crispy crab crust and creamy potatoes and leeks


Serves 1

Ingredients

  • 50g white crab meat
  • Cod fillet (approx 150g)
  • 200g potatoes, finely sliced
  • 100g leeks, finely sliced
  • 150ml double cream
  • 1 spring onion
  • Bunch parsley
  • Bread crumbs
  • 1 tsp mustard
  • 25g softened butter
  • 1 clove garlic, finely chopped
  • Olive oil
  • Vinegar

Method

  1. Preheat the oven to 220°C.
  2. Combine the dry breadcrumbs with the crab and a tsp mustard, the softened butter and half bunch parsley. Mix together thoroughly. Place a piece of cod on a roasting tray on a piece of grease proof paper. Push the crab topping firmly over the cod and place in the oven 10 minutes.
  3. Blanch the potatoes in boiling water. Gently soften the leeks and spring onion in butter. Add the potatoes with 4 tbsp vegetable stock and bring to the boil. Reduce by half, add the cream, a good pinch of salt and pepper and a pinch of chopped parsley. Cook out for about 4-5 minutes.
  4. Pour the potatoes and leeks on a plate and top with the cod.
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