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Cod with a Terrine of Grilled Potatoes Recipe
Alain Labrie, La table du chef, Sherbrooke, Québec
Alain Labrie, La table du chef, Sherbrooke, Québec
Flavors of Quebec
Total time: more than 2 hours
Preparation time: 10 minutes
Waiting time: 12 hours
Cooking time: 20 + 10 minutes
Difficulty: Easy
Chef's Note

Prepare the mashed potatoes a day ahead. The fish can be prepared very quickly for a fast meal. 

Ingredients for 4 servings
- 4 fillets of Cod, fairly thick
- 6-8 Potatoes
- Olive oil
- Dill sauce
- Salt
Preparing the potatoes - the day before
  1. Peel the potatoes; cut into large cubes; cook in boiling water with a pinch of salt;
  2. drain; mash them by themselves; add a little olive to make the purée smooth, but still firm; season with salt and pepper;
  3. place the potatoes onto a sheet of plastic wrap, shaping them and rolling to make a large sausage; refrigerate for 12 hours - you can also just use a baking sheet; the results are not as pretty, but just as good!

Last-minute cooking and presentation

  1. Make the dill sauce;
  2. preheat your oven to it highest setting; 5 minutes before serving, put the plain cod filets on a baking sheet and place under the broiler;
  3. in the meantime, slice the potato terrine and brown the slices on each side in a dry skillet;
  4. spoon some of the dill sauce onto each serving plate; place the cod filet on top and top with a slice of the potato terrine; serve immediately.
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