Salt cod and Cappellari dressed roast potato with green pea,
cauliflower and spinach salad

serves two

Start by rinsing and soaking salted skinless, boneless cod fillet in water overnight.  Change the water once or twice.
Peel and turn 8 or so medium size Yukon gold potatoes then scoop out the middle to make room for the filling.
Preheat oven to 400° F (200° C), roast potatoes about 20 minutes with some olive oil, salt and pepper.

Salt cod and Cappellari dressing
10 oz (300 g) cod fillet, skinless, deboned
½ medium carrot, peeled, coarsely chopped
½ medium onion, peeled, coarsely chopped
½ celery stock, rinsed, coarsely chopped
Juice of 1 lemon
2 bay leaves
1 tsp (5 ml) whole black peppercorns
1 medium russet potato, boiled, shredded
1 egg, whisked
¼ cup (60 ml) Cappellari breadcrumbs
1 tsp (5 ml) fresh thyme

Poach cod fillet in water with carrot, onion, celery, lemon juice, bay leaves and peppercorns.
Rinse and boil potato from cold salted water until tender, strain and cool.  Peel and shred potato into a bowl with a large cheese grater.
Mix in egg to shredded potato, add Cappellari breadcrumbs.
Flake fish fillet into the mixture without over mixing leaving the fish in flaky pieces.  Season with fresh thyme.

Fill potatoes with dressing and bake again 15-20 minutes in a preheated 350° F (180° C) oven.

Green pea and spinach salad
1 cup (250 ml) green split peas
3-4 pancetta slices, diced
2 cups (500 ml) fresh baby spinach
Splash of olive oil
Pepper

1 cup (250 ml) cauliflower, cut (optional)

Rinse split peas, bring to a boil in ample water then cook on medium-low heat 15-20 minutes or until tender, strain.

Heat a sauté pan on medium heat, sauté pancetta.  Strain and drain excess oil on paper towels.
Toss peas, pancetta and baby spinach with olive oil and pepper.  Add a pinch of salt if desired.

Cut and blanch cauliflower in lightly salted boiling water, toss with olive oil, salt and pepper.

Plate and serve