Daniel Galmiche cooks fried cod loin with white bean purée and garlic crisps on Saturday Kitchen.

Daniel says: “This is a recipe for garlic lovers. Garlic infused purée, cod fried in garlic butter with deep-fried garlic crisps.”

The ingredients for the white bean purée are: 150g dried butter beans, soaked overnight, drained and rinsed, 1 carrot, peeled, cut into quarters, 1 shallot, cut into quarters, 1 garlic clove, crushed, 2 tbsp extra virgin olive oil, 1 tbsp chopped flat leaf parsley and 1 lime, zest and juice.

For the garlic crisps: sunflower oil, for deep drying, 100ml full-fat milk, 4 large garlic cloves, thinly sliced, 3 tbsp plain flour and sea salt and freshly ground black pepper.

For the cod: 8 garlic cloves, unpeeled, 4 cod loins, about 150g/5½oz each, skin on, patted dry, 40g unsalted butter and 2 tbsp olive oil.