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

Preparation info

Difficulty
Medium

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Fillet of Cod with Lettuce and a Tartare of Mussels

Ingredients

Method

Become a Premium Member to access this recipe

Part of