Roasted cod with champagne and honey

PT30M

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Ingredients

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Imperial

For the cod

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 berries
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
  • 50g of butter
  • 140g of mirin
  • 200ml of Champagne
  • 1 pinch of salt
  • 20g of flour
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
4
Remove the baked cod from the oven and brush with honey. Place under a hot grill until golden brown
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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