Ingredients

• 500g/1lb 2oz frozen petit pois
• extra virgin olive oil
• salt and pepper
• 1 punnet living pea shoots
• leaves picked
• 1 Morteau sausage
• knob of butter
• 1kg/2lb 4oz peas in pods (pre-shelled weight)
• shelled
• 1kg/2lb 4oz broad beans (pre-shelled weight)
• shelled
• ice cubes
• for blanching
• 1 bunch monk’s beard
• 250g/9oz chanterelle mushrooms
• stems trimmed
• washed and dried
• knob of butter
• 1 bunch fresh marjoram
• leaves picked and finely chopped
• 4 x 170g/6oz fillets cod
• extra virgin olive oil
• salt

Directions

• For the pea purée
• bring a pan of water to the boil and cook the peas until tender (about 3-4 minutes). Drain the peas
• reserving a little of the cooking water
• and transfer to a blender. Blend to a smooth purée
• adding a little of the reserved cooking water to loosen the purée
• if required. Add a little olive oil
• to taste
• and season with salt and pepper.
• Pass the purée through a sieve and set aside.
• For the Morteau sausage
• poach the Morteau sausage in simmering water for nine minutes. Remove from the heat
• remove and discard the skin. Set aside to chill.
• Once cool
• cut the sausage into small cubes. Heat the butter in a frying pan. When foaming
• add the diced sausage and cook until coloured and the fat has started to render. Set aside until ready to serve.
• For the vegetables
• bring two pans of water to the boil and cook the beans and peas separately for a minute each. Drain and place in a bowl of ice water to chill.
• Once chilled
• drain again and remove the outer skins from the peas and broadbeans. Set aside until ready to serve.
• Thoroughly wash the monk’s beard to remove any dirt or grit
• then pick green plushes and discard the roots. Blanch in boiling water then refresh in iced water. Once cool
• remove from the iced water and set aside.
• Heat a knob of butter in a frying pan until foaming. Fry the mushrooms in the butter for 5-6 minutes
• or until golden-brown. Season
• to taste
• with salt and pepper. Set aside until ready to serve.
• For the cod
• preheat the oven to 180C/350F/Gas 4.
• Place a non-stick ovenproof frying pan over a medium to high heat and add a little extra virgin olive oil. Season the fish with salt then add to the pan
• skin-side down
• and cook until golden-brown. Turn the fish over and place in the oven for 3-6 minutes (depending on the thickness of the fillets). To check the fish is cooked
• insert a skewer into the thickest part of the fish
• then touch it to your lip
• when the skewer is warm the fish is ready.
• Meanwhile
• reheat the cooked peas
• broad beans
• Morteau sausage and mushrooms. When hot
• add the marjoram and season to taste with salt and pepper. In a separate pan
• reheat the monk’s beard. Gently reheat the purée.
• Divide the pea and broad bean mixture between four large dinner bowls. Drizzle a few spoonfuls of the purée on top. Place the fish on top of the vegetables.
• Dress the peashoots with a little olive oil and salt
• then place them on top of the fish with the warmed monks beard. Drizzle with olive oil and serve.