Name: Fillet of Cod with Lettuce and a Tartare of Mussels
Cuisine: United Kingdom
Ingredients: sprigs of parsley, coriander, tarragon, chervil and thyme; 200 g / 7 oz iceberg lettuce, separated into chunks; lemon juice; 1 bay leaf; 4 garlic cloves; 20 g / ¾ oz butter; 1 garlic clove; 2 onions; 1 leek; ½ fennel bulb; salt; a little oil; 4 coriander seeds; 12 pink peppercorns; 2 heads of star anise; 200 ml / 7 fl oz dry white wine; ½ tsp whipping cream; 125 g / 4½ oz butter, diced; 4 fillets of cod, each about 125 g / 4½ oz; 2 celery stalks; 3 carrots; salt and freshly ground white pepper; 30 g / 1½ oz capers, preferably dry-salted, rinsed; 20 g / ¾ oz onions, finely diced; 1 plum tomato, blanched and skinned, seeds removed and flesh diced; 30 g / 1½ oz gherkins, diced; dash of wine; 20 mussels, well scrubbed and discarding any that stay open; 1 tbsp chopped parsley

Preparation info

Difficulty
Medium

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

4 fillets of cod, each about 125 g / 4½ oz
a little

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
England

Method

The day before, make the nage: roughly chop all the vegetables and place in a large pan with the herbs, spices and 1.25 litres / 2 pints of water. Bring to the boil, then lower the

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Fillet of Cod with Lettuce and a Tartare of Mussels

Ingredients

Method

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