Cod Loin with Potato Scales Recipe
Cod Loin with Potato Scales
Flavors of Charente Maritime
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 8 minutes

Difficulty: Easy
Chef's Note

Don't peel the little potatoes (use Ile-de-Ré potatoes if available). Their thin tender skin is full of vitamins and will add an authentic touch to the golden "scales."

For 4 servings

- 4 x 150 g (5 oz.) fresh cod loin (thick filet)
- 4 tsp. olive oil
- 4 small pinches of fleur de sel
  1. Wash the potatoes and dry them, rubbing them lightly.
  2. Using a mandolin, food processor or paring knife, slice the potatoes into very thin rounds (like potato chips).
  3. Overlap the scales on a non-stick baking sheet. Drizzle with olive oil and sprinkle with fleur de sel.
  4. Cook in a 200° C (400° F) oven for 6-7 minutes.
  5. Meanwhile, steam the cod for 7 minutes.
  6. To serve, present the cod loin dressed in its golden potato scales; serve with a little salad sprinkled with fresh herbs and drizzled with olive oil

More recipe ideas

Thanks to Canetti Conseil for their kind collaboration
A recipe from Daniel Masse of Le Chat Botté Restaurant in L'Ile de Ré
Photo: Christian Adam / Canetti Conseil

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