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Cod and Crushed Potatoes with Lobster and Tarragon

Made at J Sheekey | Serves 4

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4 x 180g cod fillets
1 x 500g lobster, cooked
250g small waxy potatoes, peeled
1/2 bunch tarragon, stalks retained, leaves chopped
40g unsalted butter
Sunflower oil for frying
Salt and freshly ground black pepper

For the lobster sauce:
300g lobster shells
Extra virgin olive oil for frying
1/2 carrot, peeled and finely diced
½ stalk celery, finely diced
1 shallot, roughly chopped
1 garlic clove, peeled and crushed
½ bunch tarragon stalks (see above)
20g unsalted butter
50ml double cream
1 tbsp tomato purée
2 tbsp plain flour
100ml white wine
200ml fish stock
Salt and freshly ground black pepper

Remove lobster meat from the shells (retaining shells for the sauce). Chop into smallish pieces and set aside.

For the sauce, in a large heavy-bottomed saucepan, fry lobster shells, shallots, carrot, celery and garlic in the olive oil over a medium heat for about 5 minutes, until they begin to colour lightly. Add tarragon stalks and tomato purée, and stir well. Add butter and melt. Add the flour and stir well. Gradually stir in the white wine and hot fish stock (a good quality cube is fine) and bring to the boil. Simmer for about 20 minutes until the sauce has reduced by half. Add the cream, stir well. Bring to the boil and simmer gently for about 15 minutes, until the sauce has reduced by half and has a thick consistency. Strain through a sieve into a bowl, pressing the shells with a spoon to ensure all the sauce goes through. Keep warm.

Cook the potatoes in boiling salted water until just tender, drain and dry off in the hot pan. Crush the potatoes with a fork and mix with the lobster meat, tarragon leaves and 4 tablespoons of lobster sauce. Add butter, season and heat slowly, stirring every so often. Cover and keep warm.

Heat a non-stick frying pan. Add sunflower oil. Season cod and gently cook skin side down for 5 minutes. Turn over and cook for a further 3 to 4 minutes.

To serve
Spoon the mash on to the centre of warmed plates, place the fish on top of the mash, skin-side up. Re-heat the sauce and pour round.

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