1 no Cod fillet pinned and skin removed MSC certified 1 no Kohlrabi medium Sourced from organic and sustainable supplier 1 no Carrot ½ no Lemon Salt to taste Cracked black pepper to taste 30 ml White cooking wine 30 ml Olive oil 5gm Caster Sugar 15gm Vegan butter 15gm Doves farm Gluten free flour ½ tsp Chopped Parsley 130 ml Vegetable stock Pea shoots for garnish
– Peel and cut kohlrabi in half and steam for 10 minutes. Season the kohrabi and drizzle with teaspoon of olive oil. Roast in oven for 40 minutes at 160 °C. – Peel and cut carrot lengthwise in half. Steam for 5 minutes and then roast in oven with olive oil, caster sugar, salt and lemon juice. – Marinate cod fillet with lemon juice, salt and pepper. – Make a veloute sauce with butter, flour, white wine and vegetable stock. Add chopped parsley. Keep warm. – Cook the cod in oven at 175°C for 5-6 minutes. – Arrange on plate as in picture and garnish with fresh pea shoots.