INGREDIENTS

(serves four) 

200g cod fillet skinned, salted for 30 minutes, then washed
600ml milk
1 clove garlic
450g potatoes, peeled
16 baby leeks
200g cooking chorizo
50ml olive oil
4 x 200g skate wing, on the bone, skinned
50ml double cream
25g unsalted butter
Salt and pepper
1/4 bunch Italian parsley leaves, blanched and chopped
3 plum tomatoes, blanched, peeled, deseeded and diced
25g baby capers
50g rocket salad

METHOD

Lightly poach the cod in milk with garlic. Remove cod and cook potatoes in the same milk until soft. Drain, reserving the cooking liquor and mash the potatoes.

Trim and blanch leeks. Slice the chorizo and steep in olive oil. Roast skate in some chorizo oil.

Boil the cream and one-third of the cooking liquor from the potatoes. Add this and the flaked cod to the mash. Add the butter, check the seasoning and add the parsley.

Heat the leeks in salted water. Fry the chorizo off in some of the oil and drain, reserving the excess oil. Add the tomatoes and capers to the oil and keep warm. Arrange on the plate as shown.

John Wood