Pan-Roast Cod, Confit Jersey Royals, Pancetta, Samphire And Lemon

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4 200g cod fillets, scaled and pin-boned, skin left on

olive oil



1 kg of Jersey Royal potatoes

1 pinch of saffron

150 g of pancetta

500 g of samphire

2 lemons, zest and juice

15 g of butter

lemon juice, reserved

50 ml of white wine

25 ml of white wine vinegar

150 g of unsalted butter, diced and kept cold

10 g of chopped chives, plus extra to garnish

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