Inferno Surf and Turf

Prep Time 4 hours (to marinade the cherries)
Cook Time 1hr 15 minutes
Serves 2

Ingredients

400g small potatoes
1 granny smith apple
sea salt to taste
2 cod fillets (about 160g)
2 slices prosciutto
60g kale, leaves removed from stem
1 teaspoon butter
2 cloves garlic

For the marinade
100ml cider vinegar
70g honey
15 juniper berries
10 black cherries, pitted and halved

For the sauce
120g creme fraiche
1 1/2 teaspoons honey
1 teaspoon dijon mustard
1 teaspoon cider vinegar
2 teaspoons chopped dill
40ml whole milk

Directions

Make the marinade first by blitzing the cider vinegar with the honey. Then add the juniper berries, and blitz very quick to break up the berries a little. Add the cherries in the marinade and leave to infuse for 4 hours

Preheat the oven to 160C. and line a loaf tin and overproof dish (big enough to fit the fish in) with baking paper. Peel the potatoes and apple, and then thinly slice with a mandolin. Layer half the potatoes in the loaf tin, add a little salt, then the apples, some more salt, and then the rest of the potatoes. Top with some baking paper and cook in the over for 45-50mins.

Wrap the cod in the prosciutto and place in the ovenproof dish, cooking for 15-18mins alongside the potato and apple bake. To cook the kale, boil for 4-5 minutes, and then drain, before frying in the garlic and butter for 2mins.

Make the sauce in another pan (lots of washing up with this one) by simply adding all the ingredients bringing to the boil quickly and stirring constantly

For a low carb option: Replace the potatoes with celeriac and reduce the cooking time by 10 minutes
For a high carb option:  Increase the potato and apple portion by 50%

---