Ingredients

• 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

Directions

• To make the sauce
• first sauté 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.