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

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

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

Ingredients

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