David Taylor's Steamed Cod With Crown Prince Squash, Soppressata And Mussels Recipe - Great British

David Taylor's Steamed Cod With Crown Prince Squash, Soppressata And Mussels Recipe - Great British

www.greatbritishchefs.com

This elegant steamed cod recipe from David Taylor is served with a rich, buttery soppressata sauce, mussels and Crown Prince squash.

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Ingredients

  • 250g of parsley leaves
  • 375ml of sunflower oil
  • 1 crown prince squash, large
  • 100g of butter
  • 100g of rapeseed oil
  • 40g of white wine vinegar
  • 20g of water
  • 20g of honey
  • 1 star anise
  • 2 green cardamom pods
  • 1 cod loin, from about a 1kg cod fillet
  • 1l water
  • 100g of salt
  • 2.5kg mussels, washed and de-bearded
  • 300ml of white wine
  • 150g of soppressata, diced
  • 500g of beurre noisette
  • sea purslane, for garnish

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