Claude Bosi served up a tasty cod grenobloise with crushed potatoes and a bread emulsion on James Martin’s Saturday Morning.
The instruction are: 4 x 150g skinless pieces of cod loin and 500g coarse sea salt.
For the Crushed Potato: 500g Ratte potatoes, 100g butter, 30g sherry vinegar, Salt & pepper.
For the Bread Emulsion: 1l milk, 200g sourdough bread, crusts removed & diced, 150g butter, 10g lemon juice, 100g Chicken stock, 30g fresh butter, Salt & pepper.
See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.
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