Ingredients

• 4x200g/7oz cod steak
• chopped chives
• 500g/1lb2oz frozen peas
• 50g/2oz butter
• salt and freshly ground black pepper
• 250g/9oz shallots sliced
• 290ml/½ pint fish stock
• 200g/7oz smoked bacon trimmings
• 50ml/1½fl oz cream
• 250ml/8fl oz milk
• 70g/3oz butter
• 1 bay leaf
• 1 large sprig of thyme
• 12 shallots peeled
• 50g/2oz butter
• salt and freshly ground black pepper
• sherry vinegar

Directions

• To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool
• remove from the water and leave the peas to drain for a little while.
• Place 400g/14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan.
• Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve.
• To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil.
• Separately
• sweat the shallots with butter and a pinch of salt
• do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes.
• Add the fish stock
• cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes.
• Remove the bacon trimmings
• thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth
• then pass through a chinois.
• Season with salt and pepper
• add a knob of butter and using a hand blender create a cappuccino effect and serve.
• To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water
• add a pinch of salt to twist and bring to the boil.
• Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water.
• Add the butter to a frying pan
• heat slowly and add the shallots
• season with salt and pepper then slowly colour the shallots.
• Place into a preheated oven at 180C/350F/Gas 4 for 5 minutes then turn them and continue cooking until golden brown and soft.
• Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use.
• To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan
• heat with some olive oil and place the cod into the hot oil
• skin side up.
• Place into a preheated oven at 200C/400F/Gas 6 for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes
• being careful not to over cook.
• Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate
• place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish.