Ingredients  
1½ kg potatoes, cut into even chunks (I like
Vivaldi but Maris Pipers or King Edwards will be good) 
75ml double cream - you might not need it all 
100g butter 
Salt 
Pinch of white pepper 
Vegetable oil 
4 x 150g cod fillets, skin on 
2 tsps flour 
Salt 
Black pepper 
1 bunch of Swiss chard, stalks and leaves separated, stalks chopped fairly small, leaves shredded not too small 

Ingredients for the boudin  
125g cod fillets, skin off 
40g egg whites  
100ml double cream 

Ingredients for the beurre blanc 
160ml white wine 
60ml white wine vinegar 
1 banana or echalion shallot, finely chopped 
5 black peppercorns  
1 sprig of thyme  
1 bay leaf  
60ml double cream 
250g diced butter 
Fine sea salt 
White pepper  

Equipment Needed 
Potato masher 

Method  
Start with your potatoes, put the potatoes into a large saucepan of cold water and bring to the boil.  Once the water is boiling, reduce the heat to a simmer and cook for about 15 mins or until tender.  

Turn to your boudin.  In a small processor, put the fish and egg whites and blitz for 10-15 seconds to make a smooth paste. Add the cream and process for a few seconds until just combined and thickened slightly. Season with salt and white pepper and blitz again until your mixture is thick and smooth. 

Place a quarter of the mixture onto a piece of large piece of cling film, in a line in the middle of the cling film. You want the size of a sausage. Take your cling film and pull the top over. Essentially what you now need to do is roll a sausage shape using the cling film to get the mixture in the shape you want. I do this by grab the sides of the cling film beside the mixture. I then pull towards me and the cling film starts to wrap around the mixture forming a sausage shape. Roll twisting the sides until firm. Tie the cling film each side very firmly. This will ensure its water proof. Repeat to make 4 sausages. 

Meanwhile, put a medium pot with water on to boil and also boil the kettle, pour the water into a thermos and put on the lid.  This will heat up the thermos and keep it warm for the beurre blanc. 

In a small pan, bring the wine, vinegar, shallots, peppercorns, thyme and bay leaves to the boil and reduce until you have 1 tbsp of liquid. Strain the liquid and return to the heat with the double cream, stirring as you add to stop it curdling. 

Turn down your boiling water so it is just simmering, with bubbles gently breaking the surface. Carefully put your soft boudins in and cook for 7-9 minutes until firm. 

Lay the cod on some kitchen paper to remove any moisture so that the skin crisps up properly. Heat a frying pan on a medium high heat, add the oil, salt the skin and put ½ tsp flour on to it then put the fish in the pan, skin side down. As you put the fish in, carefully lay it and leave.  Don't move the pan or fish as you do not want to tear the skin. Cook the cod for 4-5 minutes without touching until you can see that the fish has started to go golden.  Turn the cod over, add a large knob of butter to the pan and cook for a further 3-4 minutes. 

While the cod is cooking, finish off the beurre blanc. Add the butter one cube at a time whisking constantly until all of the butter has gone. Drain the thermos and dry and put your beurre blanc into it to keep it warm while you finish off. 

In a frying pan or wok, add a tsp of oil, the chard stalks and cook for a couple of minutes. Add the leaves and cook for another few minutes. 

Meanwhile transfer the potatoes to a colander and drain well, then return to the pan and set over a very low heat, start to mash your potatoes and continue mashing until really very smooth.  When you think it is smooth enough, mash some more, keeping the heat on low the whole time. 

Put the butter into the potatoes and stir with a wooden spoon.  Start to put the cream in the potatoes, stirring with a wooden spoon, you might not need it all, just stop when you are happy with the consistency.  Check the seasoning and adapt if needed.  Put the lid on to keep it warm. 

Carefully lift out your delicate boudin and using scissors, cut off the cling film. Be very careful, your boudin are very delicate and will break easily. 

To serve, put a couple of spoonfuls of the mash on to the plate (to keep it very neat, use an upside down 4-5cm pastry ring) to one side. On the other side, put a line of chard.  Put the boudin very carefully on the top and drizzle with the sauce. Put the cod on the top of the mash and drizzle with a little more beurre blanc. Put any remaining sauce in a jug on the table. 

- Recipe taken from Masterchef Australia Series 1