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
