Fresh Fish

Cod with sweet honey and crisp champagne.

Recipes

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Roasted Cod with Champagne and Honey

SERVES 4

TIME 30 MINUTES

DIFFICULTY = EASY

SHOPPING LIST

2kg of cod fillet  BUY ONLINE

Soy sauce, for brushing

2 bunches of spring onions

Honey, for glaze

For the Champagne Sauce

600ml of champagne

150g of butter

280g of mirin

60g of flour

1 pinch of salt

To Plate

20g of baby mixed salad leaves

Chives

Goji berries

Method           

Begin by making the champagne sauce. Melt the butter and combine with the mirin, champagne and salt in a small pan. Bring to the boil then add the flour to the pan, whisking continuously until a smooth sauce consistency is achieved. Set aside until required

Preheat the oven to 180°C/gas mark 4

Clean the cod and dry with kitchen towel, then brush over a thin layer of soy sauce. Arrange the spring onions on a baking tray and place the cod on top skin-side down, then bake in the oven for 15 minutes

Remove the baked cod from the oven and brush with honey. Place under a hot grill until golden brown

To serve, arrange the mixed salad leaves in the centre of the plate and place the cod fillet on top. Cover with a generous serving of champagne sauce then garnish with chives and goji berries

 

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