Cod Fillet Wrapped in Prosciutto with Orange Mashed Potatoes
Cod fillets wrapped in prosciutto with orange mashed potatoes is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g cod fillet (about 2 fillets), skinless
- 4 rosemary sprigs
- Sea salt
- Pepper (freshly ground)
- 20 thin slices pancetta (Italian cured pork belly)
- 600 g Potatoes
- Salt
- 2 oranges
- 2 Garlic cloves
- 4 tbsp olive oil
- 30 g Butter
- a splash of olive oil
Instructions
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1.
Wash the cod fillets, pat dry and cut each fillet in half lengthwise. Wash the rosemary, shake off excess water, pluck the needles and finely chop. Season both sides of the fish fillet with rosemary, sea salt and pepper.
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2.
Lay the pancetta slices slightly overlapping on a flat surface. Place the fish fillet halves crosswise on top so that the wide and narrow ends overlap each other. Roll the fish fillets into the pancetta.
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3.
For the orange potato mash, peel the potatoes, cut them in half and cook in salted water until tender. Peel the oranges with a sharp knife, removing the white pith. Separate the fruit segments from the membranes and collect the juice that drips out. Squeeze any remaining orange pulp for extra juice.
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4.
Peel the garlic and crush it with a knife. Fry the cod rolls all around in olive oil over medium heat for about 7 minutes until crispy. Drain the cooked potatoes, let them steam dry and press through a potato masher. Mix in the orange juice and butter to make a smooth mash, adding a little olive oil. Season the mash with sea salt and pepper.
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5.
To serve, place the mash on a preheated plate. Garnish with orange segments, arrange portions of cod fillet on top, and finish with rosemary sprigs.
