Cod, Brown Butter Sauce, St George Mushrooms, Rosebay Willow Herb, Salty Fingers - James Martin Chef

Ingredients

• 3 x 150g cod portions
• 25ml olive oil
• 25g butter, diced
• Salt and pepper
• 100g St George mushrooms
• 50ml white wine
• 25ml white wine vinegar
• 1 shallot diced
• 150g butter
• 1 lemon, juiced
• Few sprigs of sea arrowglass, chopped
• Knob of butter
• Selection of sea herbs (e.g. samphire)
• Heat the BBQ until it’s hot and the coals are white.
• Drizzle the fish in oil, season, dot with butter, and pop onto a tray. Cook in the pizza oven for 8 minutes, and add the mushrooms half way through.
• To make the sauce, put the wine vinegar and shallot into a pan and bring to the boil. Then, reduce by half, whisk in the butter and finish with lemon juice and sea arrowglass.
• Sweat the vegetable in butter until just soft.
• To serve, pop the fish onto a platter, spoon over the sauce and vegetables.