Cod with Mussels - James Martin Chef

Name: Cod with Mussels - James Martin Chef
Ingredients: 2 x 200g cod darnes; 50g butter; 1 tbsp olive oil; Salt and pepper; 1 x 5cm ginger, sliced; 1 shallot, sliced; 100ml white wine; 1 fennel, diced; pinch of saffron; 500g fresh mussels, cleaned; 1 lime, juice only; sea vegetables, handful; 2 tomatoes, concassed; dash of cream; Sea herbs and micro herbs; Heat the oven to 200°C.; Heat a large frying pan until hot, then add ½ the butter and oil. When foaming add the cod and season. Cook for 2-3 minutes, then flip over and put in the oven for 5 minutes.; For the rest of the sauce, saute the remaining sea vegetables and tomato in a knob of butter for 2-3 minutes, then add the mussel liquor, cream, saffron and mussel meat.; To finish, squeeze over the lime juice, then place the fish onto a plate and spoon over the sauce. Garnish with sea herbs and micro herbs if desired.

www.jamesmartinchef.co.uk

This dish of Cod with Mussels could also be made with salmon. It is served with a saffron, ginger, fennel, lime, tomato and cream sauce.

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Ingredients

2 x 200g cod darnes
50g butter
1 tbsp olive oil
Salt and pepper
1 x 5cm ginger, sliced
1 shallot, sliced
100ml white wine
1 fennel, diced
pinch of saffron
500g fresh mussels, cleaned
1 lime, juice only
sea vegetables, handful
2 tomatoes, concassed
dash of cream
Sea herbs and micro herbs
Heat the oven to 200°C.
Heat a large frying pan until hot, then add ½ the butter and oil. When foaming add the cod and season. Cook for 2-3 minutes, then flip over and put in the oven for 5 minutes.
For the rest of the sauce, saute the remaining sea vegetables and tomato in a knob of butter for 2-3 minutes, then add the mussel liquor, cream, saffron and mussel meat.
To finish, squeeze over the lime juice, then place the fish onto a plate and spoon over the sauce. Garnish with sea herbs and micro herbs if desired.