Salted cod with crushed potatoes, chorizo, tomato and thyme vinaigrette

Mark Dodson

Starter
easy
4
1 hour 30 minutes

PT1H30M

The tomato and thyme vinaigrette adds an extra fresh zing to this beautiful baked salted c od recipe by Mark Dodson. Delicious sliced chorizo and crushed potatoes round off this hearty fish dish. This salted cod recipe is remarkably easy to make, making it a great option for a weekday seafood dinner.

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Tomato and thyme vingrette

150g of plum tomatoes, skinned and de-seeded
5 sprigs of fresh thyme
100ml of tomato juice
10ml of sherry vinegar

Salted cod

4 cod fillets, each weighing 120g, salted for 25 minutes
1000ml of full-fat milk
1 sprig of fresh thyme
1 bay leaf
salt
1 bunch of rocket

Crushed new potatoes

350g of new potatoes
1 chorizo sausage, thinly sliced
120ml of pomace oil (1)

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Rub the fillets with salt and set aside for 25 minutes. While the cod is salting, place the potatoes in a pot and bring to a simmer until tender. Drain and crush in a bowl while still warm, add the pomace oil and salt. Mix through, being careful not to mash too much

4 cod fillets
salt
350g of new potatoes
120ml of pomace oil (1)

For the vinaigrette, add all the ingredients into the blender and blitz until smooth. Season with salt and pass through a fine chinoise

150g of plum tomatoes
5 sprigs of fresh thyme
100ml of tomato juice
10ml of sherry vinegar

Rinse all the salt off the cod and place in a large saucepan with the cold milk, thyme and bay. Bring to a simmer, cook for 4 minutes, remove and place on absorbent towel

1000ml of full-fat milk
1 sprig of fresh thyme
1 bay leaf

To finish, heat a little pomace oil in a pan on a medium heat. Add the sliced chorizo and cook until golden, add the crushed potato and heat through. Place the potato in the middle of the plate, followed by the cod and the dressing. Garnish with a little rocket

1 chorizo sausage

Place the potato in the middle of the plate, followed by the cod and the dressing. Garnish with a little rocket

1 bunch of rocket

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Mark Dodson

Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.