Glazed black cod with a verjuice sauce and crunchy grapes
by Pascal Aussignac

Ingredients

Fish & Shellfish

  • 4 black cod fillets, 150g each, skinned

Store Cupboard

  • sea salt
  • black pepper, freshly ground
  • 3 tbsp of honey
  • 2 tbsp of ground almonds
  • salt
  • pepper
  • 10g of pistachio nuts, shelled
  • 10g of black sesame seeds
  • 50g of sugar

Oils & Vinegars

  • olive oil
  • 1 tbsp of olive oil

Cooking Sauces

  • 200ml of verjuice

Fruit & Vegetables

  • 1 lemon, juiced
  • 1 small beetroot, grated
  • 250g of Jerusalem artichoke, thinly peeled
  • 1 lemon, for juice
  • 200g of grapes, seedless

Speciality Ingredients

  • 20g of elderflower syrup

Dairy

  • 200ml of double cream

Cereals, Grains & Pasta

  • 20g of Rice Krispies
  • 10g of sunflower seeds

Spices & Dried Herbs

  • 10g of fennel seeds

Delicatessen

  • 10g of wasabi peas