Smoked Cod with Bombay Potato Cakes

Created by Shane M. McBagley

How to cook cod on the barbecue

1. Preheat the grill to 200°C.
2. Pat the cod dry with kitchen paper. Drizzle the skin side with oil and season generously with Maldon Smoked Sea Salt.
3. Place the cod skin side down on the grill grates. Press gently with a fish slice to ensure contact.
4. When the skin is crisp and lifts easily from the grill, transfer the cod flesh side down.
5. Move to indirect heat and cook until the fish reaches an internal temperature of 62°C.

How to make the brown butter & lime Hollandaise

1. In a saucepan over medium heat, brown the butter gently, stirring often to prevent burning.
2. Grill the lime halves, cut side down, to intensify their flavour.
3. In a bowl, whisk the egg yolks with the lime zest, juice, and a pinch of Maldon Sea Salt until light and frothy.
4. Slowly drizzle in the browned butter, whisking constantly to form a silky emulsion.
5. Season to taste and keep warm.

How to make Bombay potato cakes

1. Slice the leeks in half lengthwise and grill cut side down until tender. Let cool slightly.
2. Lightly crush the par-boiled potatoes. Thinly slice the grilled leeks and mix with the potatoes.
3. Add the garlic, nigella seeds, chilli Maldon salt, curry powder, and a drizzle of oil.
4. Form into thick patties and place on a cedar plank. Drizzle with oil and roast over indirect heat until golden and crisp.

How to make a tomato salad

1. Combine chopped cherry tomatoes (cut in half), dill, nigella seeds, lemon zest and juice, cracked pepper, Maldon Sea Salt, and olive oil.
2. Stir gently and let sit for 5–10 minutes before serving.

How to assemble

1. Spoon a little hollandaise onto each plate.
2. Place a Bombay potato cake in the centre.
3. Top with the cedar plank cod.
4. Spoon over the tomato salad.
5. Finish with a final sprinkle of Maldon Smoked Sea Salt and a squeeze of fresh lime juice.