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Seared cod salad with 'scad the beggars', potato farls and wild garlic

Seared cod salad with 'scad the beggars', potato farls and wild garlic is built on Vegetable Oil and Light Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the potato farls, preheat a pancake griddle or a heavy frying pan over a low-medium heat.

2. 2

   Sprinkle the flour, salt, butter and chives onto the potatoes and knead briefly (not too much or the dough will become tough).

3. 3

   Cook on the dry griddle for 3-4 minutes on each side until lightly browned.

4. 4

   Brush with a little melted butter or bacon fat and cut into eight wedges. Keep warm until ready to serve.

5. 5

   For the ‘scad the beggars’, fry the bacon in the oil until nicely browned, this will take about 5-6 minutes.

6. 6

   Tip the bacon into a sieve, reserving the bacon fat.

7. 7

   Set aside two tablespoons of fat for the vinaigrette and pour the rest back into the pan and add the oats.

8. 8

   Fry for about three minutes until lightly toasted then add the bacon back into the toasted oats and season with salt and pepper.

9. 9

   Keep warm while you cook the cod.

10. 10

    Season with salt and pepper and toss in the oil.

11. 11

    Fry in a hot non-stick pan for two minutes on each side.

12. 12

    Add the wild garlic leaves and remove from the heat.

13. 13

    To serve, place two teaspoons of crème fraîche on each plate and then add two pieces of potato farls.

14. 14

    Top the farls with some cod pieces, the wild garlic leaves and salad leaves.

15. 15

    Arrange the ‘scad the beggars’ around each plate and drizzle with a little vinaigrette.