Tasty Tuesday- Roasted cod with champagne and honey

• Tasty Tuesday!

• Roasted cod with champagne and honey

  by

  Tong Chee Hwee (https://www.greatbritishchefs.com/recipes)

      Ingredients

• 500g of cod fillet, skin on and scaled
• soy sauce, for brushing
• 2 bunches of spring onions
• honey, for glaze

       For the champagne sauce

• 200ml of Champagne
• 50g of butter
• 140g of mirin
• 20g of flour
• 1 pinch of salt

       To plate

• 100g of baby mixed salad leaves
• chives
• goji berrie

• Method

• Begin by making the champagne sauce. Melt the butter and combine with the mirin, champagne and salt in a small pan. Bring to the boil then add the flour to the pan, whisking continuously until a smooth sauce consistency is achieved. Set aside until required
• 50g of butter
• 140g of mirin
• 200ml of Champagne
• 1 pinch of salt
• 20g of flour
• Preheat the oven to 180°C/gas mark 4
• Clean the cod and dry with kitchen towel, then brush over a thin layer of soy sauce. Arrange the spring onions on a baking tray and place the cod on top skin-side down, then bake in the oven for 15 minutes
• 500g of cod fillet, skin on and scaled
• soy sauce, for brushing
• 2 bunches of spring onions
• Remove the baked cod from the oven and brush with honey. Place under a hot grill until golden brown
• honey, for glaze
• To serve, arrange the mixed salad leaves in the centre of the plate and place the cod fillet on top. Cover with a generous serving of champagne sauce then garnish with chives and goji berries
• 100g of baby mixed salad leaves
• chives
• goji berries