Cod with Chilli Dressing and Gnocchi Recipe

Luke Holder's light and flavourful cod dish is a lesson in balancing flavours and textures. Perfectly-steamed cod (Luke recommends using Skrei when it's in season) is flaked and dressed with a light and fragrant chilli and fennel seed dressing, then combined with sprouting broccoli and gnocchi for an elegant yet simple dish that makes the most of springtime produce.

Ingredients

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Cod

400g of cod loin, use Skrei when in season

Gnocchi

500g of potatoes
150g of potato flour
1 small egg
12g of Parmesan, grated (plus extra to finish the gnocchi)
1 knob of butter
salt
pepper

Broccoli

300g of purple sprouting broccoli
1 knob of butter
1 garlic clove, bashed
thyme
salt
pepper

Chilli, garlic and fennel seed dressing

1 tsp chilli flakes
1 tsp garlic, finely chopped
2 tsp Cabernet Sauvignon vinegar
4 tbsp of extra virgin olive oil
1 tsp honey
1 tsp chopped rosemary
1 tsp fennel seeds, toasted
2 lemons, zested

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To begin, make the gnocchi. Add the potatoes (still in their skins) to a large pan of cold water and bring to the boil. Simmer until completely cooked through

500g of potatoes

Drain the potatoes and, when cool enough to handle, peel and discard the skins. Pass the potatoes through a ricer and allow to cool

Spread the potato out on a work surface. Sprinkle over the flour and Parmesan, crack the egg into the middle of the pile and season. Using a pastry cutter, cut the mixture together until it comes together into a ball of dough. Allow to rest for 20 minutes, then roll the dough into long sausages measuring about 1.5cm–2cm in diameter

150g of potato flour
1 small egg
12g of Parmesan, grated (plus extra to finish the gnocchi)
salt
pepper

Cut the lengths of dough into 2.5cm pieces and set aside

Steam the cod for 6 minutes, until cooked through. Flake the flesh into a bowl, retaining nice whole flakes

400g of cod loin, use skrei when in season

Whisk together the dressing ingredients and use to season the cod flakes

2 lemons, zested
1 tsp chilli flakes
1 tsp garlic, finely chopped
2 tsp Cabernet Sauvignon vinegar
4 tbsp of extra virgin olive oil
1 tsp honey
1 tsp chopped rosemary
1 tsp fennel seeds, toasted

Trim the ends of the broccoli stems and cut the stems into 1cm pieces, keeping the florets whole for garnish

300g of purple sprouting broccoli

Blanch the broccoli in seasoned boiling water for 2 minutes. Drain and allow to steam

Blanch the gnocchi in the seasoned boiling water until they float to the surface. Drain and add to a hot pan with a knob of butter and a grating of Parmesan. Toss to coat off the heat and season with salt and pepper

1 knob of butter

Add a knob of butter to a hot pan and allow to melt and foam. Add the garlic, thyme and blanched broccoli and toss to coat and heat through in the foaming butter. Season with salt and pepper

pepper
1 knob of butter
1 garlic clove, bashed
thyme
salt

Gently combine the gnocchi with the broccoli stems and dressed cod, then divide between plates. Garnish with the broccoli florets and serve

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Luke Holder

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.

Cod with chilli dressing, gnocchi and broccoli

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