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

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
Spring
England
Gluten-free

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