250gramsMix of your favourite green spring/summer legumes and vegetables such as: peas, courgette, fennel, broad beans, sugar snaps, runner beans, asparagus, spring onion
afewScottish girolles or elusive morels (optional)
Parsley, chives, dill, tarragon, fennel frond and/or pea shoots
4fillets ofCod, approx 170g each
Instructions
Combine the white wine vinegar and lemon juice in a small saucepan
Bring to the boil with the cream and bay leaf, reduce somewhat
Reduce the heat and whisk in the butter a bit at a time
Cover with a lid or cling film and leave somewhere warm
Season the cod fillets well and fry in a hot non-stick pan until golden
Turn the fillets over, baste in a little butter and if they are very thick, pop in a hot oven for a minute or two, If not, let rest in a warm place
Quickly blanch the green veggies and girolles if using and drain well
Warm the butter sauce gently and fold in your ‘verdure’.Add chopped herbs of your choice and mix well
To serve
Divide the verdure mix between the four plates and top with a golden fried cod fillet
Garnish with pea shoots, dill or fennel and serve with a crisp white such as a good Chablis.