Smoked coley fillet, avocado, Parisian potato, and truffle snow by A’Challtainn in Glasgow

Coley is a great fish to cook at home as it is sustainable and related to the more expensive cod. It is light and flakey with a light taste perfect for summer. The refreshing avocado in this dish is presented as a purée and to compliment this texture truffle snow is added, as well as bringing another interesting flavour addition.

Ingredients: Serves 4

Parisian potato:

3 large maris piper potato peeled

10ml olive oil

1tbsp unsalted butter

Pinch of chopped leaf parsley

Pinch of Maldon sea salt

Truffle snow:

5ml truffle oil

Zorbit

Smoked coley:

4 x 200g coley fillets (skin on)

Pinch of Maldon sea salt

400g Whisky barrel wood chips

Avocado puree:

2 x ripe avocado (skinned and seed removed)

8g unsalted butter

Juice from 1 lemon

Pinch salt and cracked black pepper

Optional:

400g baby spinach

10g unsalted butter

5ml olive oil

pinch salt

Method:

1.  Use a melon baller, scoop out and shape the potatoes into small balls. Place the potato in to a small pan and cover with water and boil until tender. Remove from heat and strain. Leave potatoes to air dry.

2.  Heat a saute pan over a medium heat, add a drizzle of olive oil and add the potatoes until they are golden brown in colour. Add the butter, salt and chopped parsley for 30 seconds and remove from heat.

3.  For the truffle snow, combine the zorbit powder in to the oil until the oil is fully absorbed and turns light and fluffy. Set aside.

4.  To hot smoke the fish build a stove top smoker by placing wood chips into a roasting tin, add a wire grill and cover with tin foil. Light a gas burner and place roasting tray on cooker to activate the wood chips/smoke. Once you have enough smoke season your fish, place on the wire tray and place in the oven at 180ºC for 7-8 minutes or until the fish is cooked all the way through.

5.  In a warm pan wilt down the spinach with a drizzle of oil, add butter and season.

6.  In a food processor mix the avocados, lemon juice and seasoning until you have a smooth consistency, then push through a fine sieve to remove any lumps. Heat in a pan over a low heat; add a little butter for seasoning.

7.  To serve spread the avocado puree thinly on to the plate, add potatoes, baby spinach and smoked coley. Garnish with truffle snow.   

In association with Taste Communications.

www.tastecommunications.co.uk