Cod:

The cod should be nice & chunky, ask your fishmonger to cut them from the centre of the loin. Cover the fish in the salt for 5 minutes, wash well, pat dry & leave uncovered in the fridge on paper towel to dry overnight.

Crushed potato:

Boil the potatoes in salted water until they are tender, peel them & coarsely crush with a fork. In a heavy bottomed pan, melt the butter slowly until it turns nut brown. Add the potatoes & cook on a medium heat until golden brown and crumbly. Add the sherry vinegar and reduce to a glaze. Season with salt & pepper. Keep warm.

Bread emulsion:

Melt the butter until it turns nut brown, add the sourdough and toast until golden brown. Add the milk & infuse for 2 hours. Pass through a fine sieve. Hand blend in the lemon juice and chicken stock. Adjust the seasoning if required & keep hot.

To finish.

Brush the cod with some soft butter and steam for around 4 minutes until just cooked in the middle.

Arrange the potato in the middle of 4 warm bowls

Place a piece of cod on top of each mound of potatoes, whizz the sauce with a hand blender and spoon the emulsion around.