Recipe Inspiration

Ingredients...

10 140g cod portions, skin on
75g butter
250g potted brown shrimp
160g Essential Cuisine Lobster Sauce
900ml tepid water
100ml double cream
30ml lemon juice
20g flat parsley, chopped

Peas & Spinach
15g butter
75ml water
500g peas
500g baby spinach, washed
Salt and pepper to taste

Method...

1. In two large frying pans, divide the butter between them. Melt the butter over a medium heat. As the butter foams, turns golden, add the fish skin side down. Pan fry them for 5 minutes.

2. In a large saucepan add the butter, water, peas and spinach, over a medium high heat, cook with a lid on for 4 minutes.

3. In a small saucepan, add the tepid water and Lobster Sauce, bring to a simmer, whisking until it thickens. Add the cream and just before serving add the lemon juice and brown shrimp.

4. Turn the cod portions and fry them for a further 4 minutes. Remove from the pans and drain on kitchen towel.

5. Place the cod on the plates, followed by a spoon of the peas and spinach, then add a good spoon of sauce.

6. Serve.