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A fresh and flaky fish that makes for an elegant supper
- 4 x 200g (7oz) cod loin fillets
- 125g (4½oz) butter
- 100g (3½oz) panko breadcrumbs (from supermarkets)
- 1 small bunch of fresh dill, finely snipped
- 1 onion, peeled and sliced
- 1 celery stick, sliced but leaves kept whole and reserved
- Freshly ground black pepper
- 1ltr (1¾pt) whole milk
- 500ml (18fl oz) fresh beef stock
- 600g (1lb 5oz) Jerusalem artichokes (online or from specialist grocers), peeled and chopped
- 250g (9oz) potatoes (any type), peeled and chopped
- 200ml (7fl oz) double cream
- 4 garlic cloves, peeled and diced
- 2tbsp olive oil
- 600g (1lb 5oz) spinach leaves
- 50g (1¾oz) whole blanched almonds, crushed
- Juice of 1 lemon
Submerge the cod pieces in a bowl of water with 2tbsp salt added and leave to brine for 20 minutes. Remove the cod and pat dry with kitchen paper. Cover with clingfilm and set aside in the fridge.
Melt 50g (1¾oz) of the butter in a pan over a medium heat, add the breadcrumbs and fry for 1 minute, or until golden. Remove from the heat and leave to cool, then stir in the dill and a good pinch of salt and set aside.
Place the onion and celery in a pan with a pinch of salt and some pepper. Add 600ml (1pt) of the milk with 500ml (18fl oz) water and place over a low heat. Bring to 55°C (use a food thermometer) then add the fish. Keeping the temperature at 55°C, allow the fish to sit submerged for 30-40 minutes, or until just cooked. Add more milk if the fish isn’t completely covered.
Meanwhile, reduce the beef stock in another pan over a medium heat until it has halved in volume. Place the Jerusalem artichokes and potatoes in a pan with the cream, the remaining 400ml (14fl oz) milk, the reduced beef stock and a couple of pinches of salt.
Simmer for 20 minutes, or until the vegetables are soft and breaking up. Strain away most of the liquid (leaving 2tbsp in the pan with the vegetables) and add 50g (1¾oz) of the butter and some salt, and mash. Fry the garlic in the remainder of the butter and the olive oil for 1 minute. Add the spinach and cook for a further 3 minutes. Finally, stir in the almonds.
Preheat the grill to high. Remove the fish from the poaching milk and place on a baking sheet. Sprinkle the fish with the breadcrumb mixture and place under the grill for about 2 minutes, or until the topping goes crispy and brown.
Spoon a dollop of the artichoke and potato mash into the middle of each plate and press down into a circle. Top with some spinach and place a piece of fish on top. Season with pepper, sea salt and a dash of freshly squeezed lemon, and garnish with the reserved celery leaves.
Courtesy: Daily Mail Online