Basil-crusted cod with crushed potatoes and tomato concassé

About the Chef: Christian Ségui

Born in French Catalonia close to Perpignan into a family of excellent home cooks, Christian Ségui naturally turned his attention to the kitchen and became an apprentice chef at the age of 14.

With a wealth of experience behind him working with a number of leading chefs and an entrepreneur at heart, Christian Ségui and his wife opened their business SEGUI Traiteur in February 1995 in his native village of Ponteilla in the eastern Pyrenees. In 2011, Christian Ségui obtained the title of Meilleur Ouvrier de France, specializing in pork butcher and delicatessen.

Ingredients for 4 people:

Instructions:

Step 1: Basil crust

1. Put all ingredients in a food processor and blend until smooth.
2. Spread the mixture in between 2 baking paper sheets and roll flat (2mm thick).
3. Chill in freezer (at least 3 hours).

Tip: preparing the crust the day before will make it even tastier!

Step 2: Tomato concassé

1. Blanche the tomatoes for 30 secs, cool in ice water and peel.
2. Cut into quarters to remove the seeds and dice.
3. Heat olive oil over moderately high heat, toss in the chopped garlic, shallots and thyme. Cook until soft.
4. Add the diced tomatoes, olives, salt and pepper. Cook for 20 mins on a low heat.
   
   

Step 3: Mashed potatoes

1. Gently mash the cooked potatoes with a whisk or the back of a fork.
2. Pour in the warm milk and olive oil, and gently mix until well combined.
   
   

Step 4: Cod 

1. Preheat your oven to 170°C
2. Salt the cod 30 minutes before baking it.
3. Cut the frozen basil crusts and place on cod.
4. Bake for 8 to 10 minutes.

Step 5: Dressage

In the center of a plate, place the mashed potatoes followed by the cod on top and lastly, add the tomato concassé around the fish.

Bon appétit!!!!!