Roast Fillet of Cod with Warm ‘Potted Shrimps’, Red Wine Sauce, Spring Cabbage, Carrots, Celery and Peas

Name: Roast Fillet of Cod with Warm ‘Potted Shrimps’, Red Wine Sauce, Spring Cabbage, Carrots, Celery and Peas
Cuisine: United Kingdom
Ingredients: 350 g / 12 oz cod fillets; 450 g / 1 lb rock salt; 25 g / 1 oz chopped parsley; 85 g / 3 oz cooked shelled brown shrimp; 4 stalks of celery, trimmed, strings removed and cut into 5-cm / 2-inch lengths; 125 g / 4½ oz fresh peas; 8 baby carrots; 1 spring cabbage; 2 tbsp oil; knob of butter; 25 g / 1 oz butter; 3 shallots, chopped; 1 garlic clove, chopped; 2 star anise; zest of ½ orange; 1 small sprig of thyme; 125 ml / 4 fl oz red wine; 125 ml / 4 fl oz fish stock; 4 tbsp veal stock; salt and freshly ground white pepper; small pinch of sugar (optional); 1 small shallot, finely chopped; 50 g / 2 oz cold butter; 2 tbsp white wine; 2 tsp white wine vinegar; about 1 tsp whipping cream; good squeeze of lemon juice; cayenne pepper

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

350 g / 12 oz cod fillets
450 g / 1

Europe
United Kingdom
Main course
England
Gluten-free
Spring

Method

Using the back of a knife and going from tail to head, remove all the scales from the cod. Remove the pin bones using pliers. Rinse the fillets in cold water and pat dry. Score the skin with a sharp knife and place skin side down on some rock salt. Leave for 1 hour.
Make the Red Wine Sauce: heat the butter in a heavy-based pan and brown the shallots and garlic