Roasted cod with champagne and honey
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One of Hakkasan's most popular dishes, this roast cod recipe from Tong Chee Hwee combines sweet honey with crisp, luxurious champagne and is vividly garnished with chives and goji berries. Goji berries have become widely available since being hailed as a superfood, and should be easy to pick up in health food shops and supermarkets.
First published in 2015
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Ingredients
Metric
Imperial
For the cod
- 500g of cod fillet, skin on and scaled
- soy sauce, for brushing
- 2 bunches of spring onions
- honey, for glaze
To plate
- 100g of baby mixed salad leaves
- chives
- goji berries
SAVE RECIPE
Method
1
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
2
Preheat the oven to 180°C/gas mark 4
3
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
4
Remove the baked cod from the oven and brush with honey. Place under a hot grill until golden brown
- honey, for glaze
5
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
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