Cod with mashed potatoes and garlic sauce
3 servings
30 minutes
Cod with mashed potatoes and garlic sauce is an exquisite dish of European cuisine that combines the tenderness of fish, the creamy texture of the puree, and the rich aroma of garlic sauce. Inspired by French gastronomic traditions, this recipe reveals cod in a new light through marinades that add a special depth of flavor. Black garlic and salted lemon zest make the sauce piquant, while Borodino crumbs add a light textural contrast. Salt-baked potatoes retain their natural sweetness, while young carrots and chickpeas enrich the dish with lightness and freshness. Served with a drizzle of aromatic black garlic oil, this culinary masterpiece is perfect for both festive dinners and cozy family evenings.
1
Cook the chickpeas, soaked for 12 hours, until ready.
- Chickpeas: 50 g
2
Mix 1 liter of milk, honey, thyme, and pepper, pour this mixture over the cod, and let it marinate for about an hour.
- Milk: 2.15 l
- Honey: 90 g
- Thyme: 1 sprig
- Ground black pepper: to taste
3
Mix water with salt in a 10/1 ratio, add a few rings of chili pepper. Rinse the cod from the first marinade and soak it in the salt solution. Leave for another hour.
- Salt: to taste
4
Place the potatoes on salt and bake in the oven at 200 degrees for 30-40 minutes, depending on the size of the potatoes and the oven's characteristics.
- Potato: 500 g
- Sea salt: 500 g
5
Remove the zest from the salted lemons and cut it into small cubes.
- Salted lemons: 150 g
6
Soak garlic in 200 ml of milk and boil for 10 minutes, then drain the milk, rinse the garlic, pour in milk again, and boil for another 10 minutes. Repeat the procedure once more. Then rinse again, pour in 300 ml of milk, and bring to a boil. Pour the garlic and milk into a blender, add a clove of black garlic and the zest of salted lemon, blend, and transfer the sauce to a saucepan. Heat it up and add 30 ml of cream.
- Garlic: 100 g
- Milk: 2.15 l
- Korean Black Garlic: 6 cloves
- Salted lemons: 150 g
- Cream: 30 ml
7
Pour 50 ml of vegetable oil over the remaining black garlic and blend.
- Korean Black Garlic: 6 cloves
- Vegetable oil: 50 ml
8
Boil 250 ml of milk with 20 grams of butter. Cut the cooked potatoes in half, scoop out the insides with a spoon, and blend with hot buttery milk until smooth.
- Milk: 2.15 l
- Butter: 20 g
- Potato: 500 g
9
Pat the marinated cod dry and fry in a mixture of butter and vegetable oil until golden brown on both sides. Place directly in the oven preheated to 200 degrees for 3 minutes.
- Cod fillet: 600 g
- Butter: 20 g
- Vegetable oil: 50 ml
10
Wash the young carrots well, no need to peel. Cut them into rings. Mix chicken broth with the same amount of butter, add chickpeas and carrots, boil for a couple of minutes, then turn off and add ramson.
- Young carrots: 3 pieces
- Chickpeas: 50 g
- Wild garlic: 10 g
11
Place mashed potatoes on a plate, add fish on top, and drizzle with garlic sauce. Arrange warmed vegetables and wild garlic, drizzle with oil infused with black garlic, and sprinkle with crumbs from Borodino bread (slightly stale Borodino bread should be crushed into crumbs).
- Borodinsky bread: 1 piece
- Vegetable oil: 50 ml