Cod, Clams, Mussels and Sea Leeks with Beurre Blanc Sauce - James Martin Chef

Ingredients

• 2 x 200g cod portions
• 50g butter
• Splash veg oil
• Salt and pepper
• 200g mussels
• 200g clams
• Splash of wine
• 1 shallot
• 25g butter
• 6 alexanders
• 4 sea leeks
• Drizzle of olive oil
• 350g butter
• 25ml double cream
• 1 shallot, peeled and diced
• 50ml white wine or white wine vinegar
• 1 lemon, squeeze only
• Few chives, sliced
• Pan fry the cod in butter and oil for 2 to 3 minutes. Flip over, season, then pop in the alexanders and then place it in the oven for 5 minutes.
• Heat a pan, add the butter and wine. Then, pop the mussels and clams in, cover and cook for 2 to 3 minutes until they are all open. Pick the meat out.
• Cook the leeks in butter until soft.
• To serve, place the fish and vegetables on a plate, and then drizzle over the sauce.