Roast cod with artichoke purée and quinoa salad

Preparation time
overnight

Cooking time
less than 10 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the artichoke purée

  • 25g/1oz unsalted butter, plus extra for finishing
  • 100ml/3½fl oz full-fat milk
  • 8 Jerusalem artichokes, peeled and thinly sliced on a mandolin
  • 50ml/2fl oz double cream

For the quinoa salad

  • 200g/7oz quinoa, rinsed and drained
  • 3 courgettes, 2 diced and 1 cut into ribbons with a vegetable peeler
  • 3 small celery sticks and leaves, chopped
  • 1 garlic clove, finely chopped
  • 2–3 tbsp caster sugar
  • 3 tbsp red wine vinegar
  • 2 tbsp olive oil
  • bunch fresh mint, chopped
  • 2 tbsp chopped fresh flatleaf parsley
  • 2 shallots, diced
  • 200g/7oz green beans, blanched and diced
  • salt and freshly ground black pepper

For the cod

  • 1 tbsp vegetable oil
  • 2x200g/7oz thick pieces of cod, salted lightly overnight and chilled in the fridge
  • salt and freshly ground black pepper