- 4 portions thick cod fillet
- olive oil
- salt and freshly ground black pepper
- 8 slices grilled, crispy pancetta
- 200g/7oz cauliflower and potato mash
- 4 thin strips of sweet potato, deep-fried
- 15g/½oz butter
- 50g/2oz pancetta, diced
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 2 tbsp horseradish cream
- dash of white wine
- 150ml/6fl oz double cream
- 350g/12oz frozen peas
- pinch of caster sugar
- 50ml/2fl oz reduced chicken stock
- salt and freshly ground black pepper
- To make the sauce, first sautĂŠ the diced pancetta until crisp, then add the onion and garlic and soften without allowing them to colour
- Add the horseradish and wine and simmer, then add the reduced stock and the cream.
- Add the peas and sugar. Stir and season.
- Simmer for a few minutes.
- Brush the cod fillets with olive oil, season and pan-fry until browned, then finish in the oven to cook.
- Place the cauliflower and potato mash in the centre of the plate and top with the cod and pancetta and sweet potato crisps. Spoon the sauce around to serve.