Cod with Green Asparagus, Pea Coults
One fillet portion per person of both smoked haddock, the dyed type and cod
30 green young asparagus, peeled and trimmed to 8cm
splash of mandarin oil
300g petit pois fresh or frozen
1 shallot, peeled and finely chopped
200ml veg or chicken stock hot
pinch of sea salt and ground black pepper
1tbsp fresh mint leaves
plastic squeezy bottle (if you don’t have one use a small teaspoon)
Preheat oven to 220° C
Bring a large pan of salt water to a boil.
Plunge the green asparagus in and cook for 2 mins.
Drain and immediately plunge into ice cold water for a further 5 mins to keep them green
drain and pat dry
Lay a large sheet of foil on the first baking tray, brush lightly with oil and lay the pieces of cod on it – season sparingly with salt and
pepper, cover with 2nd sheet of foil and fold the edges together to form a tight seal all the way round.
Repeat on the 2nd baking tray with the haddock, but do not season with salt!
Cook the haddock for no more than5 mins and the cod for 8/10 depending on its thickness, less rather than more.
In a small pan sweat shallots in the teaspoon of butter until transparent
Pour in the peas and veg stock, cook for 1 mins
Blend with the mint leaves and seasoning until smooth
Sieve and stir in the cream, it should not be completely liquid but like a coating sauce
Pour into a plastic squeezy bottle
On a serving dish of your choice lay out 5 asparagus in the middle of the plate place a piece of cod on a slant on top of the ends of the asparagus and place the haddock on an opposite slant on top of the cod.
Brush the haddock with a thin film of oil to make it shiny
Decorate the plate with the petit pois coulis either in swirls or dots