cod with café de paris hollandaise

serves 4

4 x 120g cod fillets
500g coarse sea salt
250g butter
1 garlic clove, lightly crushed
2 thyme sprigs
1 tsp smoked paprika
1 tsp curry powder
¼ tsp cayenne pepper
A pinch of ground nutmeg
4 egg yolks
1 tsp ketchup
1 tsp Dijon mustard
2 tsp Worcestershire sauce
3 salted anchovies, finely chopped
1 tbsp mini capers
2 gherkins, finely diced
1 banana shallot, finely diced
1 tsp parsley, finely chopped
1 tsp tarragon, finely chopped
1 tsp chives, finely chopped
Sunflower oil, for frying
1 lemon, cut into wedges

1 Place the cod fillets on a baking tray or large plate and cover with the coarse sea salt. Make sure the surface of the fish is completely covered. Leave to cure for 20 minutes before washing off the salt with cold water and patting dry with a clean tea towel.

2 To make the hollandaise, place the butter, garlic, thyme, smoked paprika, curry powder and cayenne pepper in a saucepan. Place on a medium heat and cook until all the butter has melted and the spices are toasted. Take off the heat and remove the garlic and thyme.

3 Bring some water to a simmer in a small pan. In a metal or glass bowl slightly larger than the pan, lightly whisk together the egg yolks, ketchup, mustard, Worcestershire sauce and anchovies. Place the bowl over the simmering pan, making sure it doesn’t touch the water, and slowly whisk in the melted butter.

4 Once it’s the texture of thick mayonnaise, remove the bowl from the heat and mix through the capers, gherkins, shallot and herbs. Keep warm.

5 To cook the fish, heat some sunflower oil in a nonstick frying pan. Once hot, place the cod skin-side down. Cook for 3-4 minutes. Serve with the hollandaise and lemon wedges.