Steamed cod with curried mussels and carrots

4
40 minutes

Ingredients

  • 600g of cod fillet, skinned and cut into 4 equal portions
  • sea salt
  • 300g of mussels, cleaned and debearded
  • 50g of unsalted butter
  • 2 tsp mild curry powder
  • 150ml of white wine
  • 1 banana shallot, thinly sliced
  • 1 stick of celery, peeled and julienned
  • 200g of carrots, julienned
  • 1 garlic clove, crushed
  • 250ml of double cream
  • 1 tbsp of coriander, chopped

Method

1
Sprinkle some salt over the cod portions and set aside for 20 minutes to allow the flesh to firm up
  • 600g of cod fillet, skinned and cut into 4 equal portions
  • sea salt
2
Meanwhile, place a large lidded pan over a medium heat and add the butter, followed by the vegetables, garlic and curry powder. Sweat for 5 minutes without colouring until the vegetables are just beginning to soften
  • 50g of unsalted butter
  • 1 banana shallot, thinly sliced
  • 1 stick of celery, peeled and julienned
  • 200g of carrots, julienned
  • 1 garlic clove, crushed
  • 2 tsp mild curry powder
3
Place a separate pan over a high heat and, once hot, add the mussels (discarding any that stay open when tapped) along with the white wine. Cover and cook for 2 minutes, or until all the mussels have opened
  • 300g of mussels, cleaned and debearded
  • 150ml of white wine
4
Strain the mussels through a fine sieve and then slowly pour the cooking liquor into the vegetables, leaving behind any grit or sediment. Reduce the liquid by two-thirds over a high heat, then add the cream and reduce to a coating consistency
  • 250ml of double cream
5
Meanwhile, set up a steamer over a pan of simmering water large enough to hold the cod. Pick the mussels from their shells and add to the sauce. Keep warm
6
Steam the cod for 6–10 minutes until cooked (a cocktail stick should easily pierce the flesh when the fish is ready)
7
To serve, spoon some of the vegetables and sauce into a bowl, sprinkle with coriander and place a piece of cod on top
  • 1 tbsp of coriander, chopped