Cod with Clam Salad Sauce + Fennel Pea Apple

Have you tried this fish recipe yet?

Roast the pine nuts in a frying pan without fat until golden brown. Cut the drained tomatoes into small pieces. Peel the potatoes, cut them in half and put them in salted water. Clean the fennel, cut into pieces of about 2 cm and add to the potatoes. Peel and finely dice the shallots. Chop the parsley finely.

Rinse the cooled clams and drain well. In a wide saucepan, heat 3 tbsp. oil over high heat. Carefully add the clams and close the pot on the spot. Cook for about 3 minutes. Cool the mussels and remove them from their shells.

3. Stir 3 tbsp mussel stock with juice of one lemon, 4 tbsp oil, white wine, salt and pepper. Add parsley and mussel meat. 4.

Cook the fennel-apple-vegetable for about 10-12 minutes and drain gently. Sauté shallots in 3 tbsp. oil, add fennel-pea vegetables, tomatoes and pine nuts. Pluck tarragon and stir in. Season with salt and pepper, keep warm.

Season the cod fillets with salt, season with pepper and roast, skin side down, in a non-stick frying pan in the remaining hot olive oil for 4 minutes until golden brown. Turn the fllets to the other side and fry for 1 minute more.

Arrange the fennel and strawberry vegetables on plates, add the fish pieces and drizzle with the clam dressing.

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