Cod and Prawn Skillet with Leek, Green Apple and Mustard Sauce, and Dill Smashed Potatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Wash the small potatoes and boil them in water with a pinch of salt for 15 to 18 minutes, until tender when pierced.

2. 2

   Drain the potatoes and place them on a tray. Gently smash them with the bottom of a glass. Drizzle with 1 tablespoon olive oil, add half of the chopped dill, a pinch of salt, and some black pepper. Bake at 220 °C / 425 °F for 20 minutes, until the edges are golden.

3. 3

   While the potatoes bake, pat the cod fillets and prawns dry with paper towels. Season them with salt, black pepper, and lemon zest.

4. 4

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 15 g butter. Add the leek, shallot, and a pinch of salt. Cook for 5 minutes, stirring, until softened.

5. 5

   Add the garlic and green apple. Cook for 2 more minutes so the apple starts to soften without falling apart.

6. 6

   Pour in the dry white wine and let it reduce for 2 minutes. Add the fish stock and cook over medium heat for 4 minutes.

7. 7

   Stir in the cooking cream and Dijon mustard. Mix well and cook for 3 minutes, until the sauce is lightly thickened. Add the lemon juice and adjust salt and pepper. Keep the sauce over very low heat.

8. 8

   In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the cod fillets for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until nearly cooked through. Remove carefully.

9. 9

   In the same skillet, add the prawns and cook for 1 to 2 minutes per side, until pink and juicy.

10. 10

    Return the cod to the sauce skillet along with the prawns and lightly coat them with the leek, green apple and mustard sauce. Cook for 1 minute over low heat to blend flavors without overcooking the seafood.

11. 11

    Remove the potatoes from the oven and finish with the remaining chopped dill.

12. 12

    Serve the smashed potatoes as a base or side, place the cod and prawns on top or alongside, and spoon the sauce over everything. Add an extra touch of black pepper if desired.