Cod with Black Miso Sauce/Sauteed Lettuce & Shallot Puree

Name: Cod with Black Miso Sauce/Sauteed Lettuce & Shallot Puree
Yield: Serves Four
Ingredients: 150 ml double cream; 1 medium-sized onion, peeled, sliced; 1 tbsp dark miso paste; 25 g salted butter; 150 g button mushrooms, sliced; 300 g white fish stock; 120 ml olive oil; sea salt & black pepper; 1 knob of salted butter; 1 fresh thyme sprig; 2 sprigs of thyme; 900 g shallots, ends trimmed; 4 even-sized cod steaks, boned, skinned, trimmed; 2 little gem lettuces, outer leaves removed, cut into halves; rapeseed oil; 6 tbsp double cream

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Purée

900 g shallots, ends trimmed
120 ml olive oil
1

Fish course
Pescatarian
Gluten-free

Method

To make the purée

Preheat the oven to 180°C/350°F/gas mark 4. Lay 2 large sheets of foil on top of each other on a work surface. Place the shallots in the centre of the foil, pour over the olive oil, add the thyme and season with salt and freshly g