Ingredients

• 140g/5oz unsalted butter
• 50g/2oz smoked salmon trimmings
• 3 garlic cloves
• crushed
• 1 small bunch of fresh parsley
• 3 tbsp of lemon juice
• salt and freshly ground black pepper
• 140g/5oz carrots
• diced
• 140g/5oz leeks
• washed and trimmed and diced
• 140g/5oz potatoes
• peeled and diced
• 4 portions of thick
• boneless
• skinless cod fillets
• weighing about 200g/8oz each
• salt and freshly ground black pepper
• 100g/4oz plain white flour
• for dredging
• 2 tbsp of vegetable oil
• knob of butter

Directions

• For the parsley butter
• melt the butter in a small saucepan
• with the smoked salmon trimmings and the crushed garlic.
• Heat gently for about ten minutes or until the butter has clarified. Strain the butter through a sieve and return to the pan.
• Allow the butter to rest off the heat for about 30 minutes
• to let the flavours infuse.
• Meanwhile
• pick the parsley leaves off their stalks and blanch them in boiling water for one minute.
• Refresh under very cold water
• drain
• pat dry with kitchen paper and chop roughly. Set aside.
• Strain the clarified butter through a fine sieve and add the lemon juice and the salt and pepper.
• Blanch or steam the vegetables until they are tender
• then refresh them under cold water and reserve.
• To cook the cod fillets
• season them with some salt and pepper and dredge them in flour. In a large frying pan
• heat the vegetable oil until almost smoking
• then add the knob of butter and the cod fillets. Cook the fillets over a medium heat for about four minutes on each side. Be careful not to treat them roughly or they may break up.
• To serve
• warm the vegetables and parsley leaves in the clarified butter. Divide this mixture between warm plates and add a cod fillet to each serving.