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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.
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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
Drain the potatoes and, when cool enough to handle, peel and discard the skins. Pass the potatoes through a ricer and allow to cool
3
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
Blanch the broccoli in seasoned boiling water for 2 minutes. Drain and allow to steam
9
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
10
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
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.
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Cod with chilli dressing, gnocchi and broccoli
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Cod with chilli dressing, gnocchi and broccoli