Roast Cod, White Asparagus, Peas, Samphire, Mussels
Tue, 16 April 2019
4 cod fillets – approx. 120g each
8 spears of white asparagus peeled
300g mussels with shell – washed thoroughly under a running tap
150g samphire – washed
150ml white wine
1 knob of butter
2 medium sized carrots – chopped finely
1 shallot – chopped finely
2 cloves garlic – crushed
1 pinch chopped thyme
Asparagus: Bring a pot of salty water to boil and blanch asparagus for 2-3min. Remove it from the pot and place in ice water immediately.
Peas: Blanch in boiling water for 1 min.
Samphire: Pick off the bottom part (this is tough and inedible). You can have this blanched or fresh.
Mussels: Sweat the shallots, carrots, garlic and thyme over high heat for approx. 2 min and then add the mussels and the wine and place a lid on top. Cook for 3-4 min or until the mussels have opened. Throw away any mussels that have not opened. Pick out the meat and leave it on the side.
Cod: Heat a pan over high heat, add a little vegetable oil. Place fish skin side down and cook for 3-4 mins each side. Add a little butter and baste for 30-45 seconds.
To serve: Spoon peas and asparagus on plate and place fish on top. Place mussels and samphire on top of the fish.