Roast Fillet of Cod with Warm ‘Potted Shrimps’, Red Wine Sauce, Spring Cabbage, Carrots, Celery and Peas from Rhubarb and Black Pudding by Matthew Fort and Paul Heathcote

Ingredients

• 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
• 25 g / 1 oz chopped parsley
• 85 g / 3 oz cooked shelled brown shrimp
• good squeeze of lemon juice
• cayenne pepper
• about 1 tsp whipping cream
• 2 tbsp white wine
• 2 tsp white wine vinegar
• 1 small shallot, finely chopped
• 50 g / 2 oz cold butter
• small pinch of sugar (optional)
• salt and freshly ground white pepper
• 125 ml / 4 fl oz fish stock
• 4 tbsp veal stock
• 1 small sprig of thyme
• 125 ml / 4 fl oz red wine
• 2 star anise
• zest of ½ orange
• 3 shallots, chopped
• 1 garlic clove, chopped
• knob of butter
• 25 g / 1 oz butter
• 1 spring cabbage
• 2 tbsp oil
• 125 g / 4½ oz fresh peas
• 8 baby carrots