Pan-fried cod with peas and pancetta and sweet potato crisps



For the sauce


  1. To make the sauce, first sauté the diced pancetta until crisp, then add the onion and garlic and soften without allowing them to colour

  2. Add the horseradish and wine and simmer, then add the reduced stock and the cream.

  3. Add the peas and sugar. Stir and season.

  4. Simmer for a few minutes.

  5. Brush the cod fillets with olive oil, season and pan-fry until browned, then finish in the oven to cook.

  6. Place the cauliflower and potato mash in the centre of the plate and top with the cod and pancetta and sweet potato crisps. Spoon the sauce around to serve.