Cod and potato salad
https://www.coop.co.uk/recipes/cod-potato-salad
"’Grown and packed in Jersey, these truly seasonal potatoes benefit from the island’s rich, fertile soil. They’re delicious,’ says producer, Ian le Brun ".
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Feeds
2
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Ready in
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 25g
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Ingredients
- 300g Co-op Jersey Royals
- 80g baby spinach leaves
- 2 Co-op British eggs
- 240g pack Co-op cod loins
- Zest and juice of 1/2 lemon
- 2 tbsp half fat crème fraîche
- Handful flat leaf parsley, chopped
Method
- Put the Jersey Royals in a pan of water.
- Bring to a boil, cover and simmer for 15 mins, until tender.
- Add the spinach for the last 2 mins of cooking, then drain.
- Meanwhile, add the eggs to a pan of boiling water and cook for 6 mins.
- Remove from the pan and transfer to a bowl of cold water.
- When cool, remove the shells, roughly chop the eggs and set aside.
- While the eggs are cooking, add the cod to a large frying pan, cover with water and a lid and simmer for 5 mins, until opaque and cooked through.
- Remove the cod with a slotted spoon and break into pieces.
- Put in a serving dish with the eggs and lemon zest.
- Add the crème fraîche, half the parsley and mix.
- Slice the Jersey Royals and add to the dish along with the spinach.
- Squeeze over the lemon juice, add the rest of the parsley and serve.
