Home semi-salted cod with saffron aioli

Serves 4 Starters and mains

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Method

Salting and semi-drying fish yourself is ideal as you can then decide how long you want to cure it, which determines the end result. I like a semi-dried fish that is lightly salted with a firm but not tough or chewy texture. Twenty-four hours is perfect.

Start a day ahead and make the semi-salted cod. Divide the cod into 4 equal-size fillets and place in a plastic container. Scatter over the salt, turning the fish so that it is salted all over. Cover with cling film and place in the fridge for 24 hours. Turn the fish over several times, pouring off any liquid.

Place the saffron strands in a small bowl and soak in the boiling water for 5 minutes. Place the egg yolks, garlic, mustard, vinegar and salt and pepper in a bowl and whisk with electric beaters until pale and frothy. Very gradually whisk in the oil a little at a time until the mixture thickens and becomes glossy. Add the saffron and the liquid and whisk again. Cover the surface with cling film and set aside until required.

Preheat the oven to 200C/ 400F/Gas 6 and line a roasting tin with baking paper. Place the sweet potatoes in the prepared tin, season well and drizzle over 1tbsp oil, stirring well to coat. Roast for 40-45 minutes, stirring halfway through, until the potatoes are charred and tender.

Wash and dry the salted fish. Place the fish in a steamer, cover and cook for 4-5 minutes until cooked through. Rest for a few minutes. Meanwhile, cook the beans in a pan of lightly salted, boiling water for 2-3 minutes until al dente. Drain well.

Divide the potatoes and beans among warmed serving plates and top with the fish and a spoonful of the saffron aioli. Drizzle with a little extra oil. Garnish with parsley and serve at once.