Ingredients

• 500ml/18fl oz carrot juice
• 250ml/9fl oz orange juice (or blood orange juice)
• 150g/5½oz salted butter
• diced
• 1 orange
• zest only
• salt and freshly ground black pepper
• 1 portion of cod loin (about 120g/4½oz)
• salt
• 300g/10½oz mussels
• 1 kaffir lime
• or normal lime
• zest only
• 50g/1¾oz unsalted butter
• melted
• vegetable oil
• for deep frying
• 1 tsp dried yeast
• 300ml/10½fl oz beer
• 200g/7oz plain flour
• 100g/3½oz purple sprouting broccoli
• 50g/1¾oz unsalted butter

Directions

• For the carrot and orange butter
• place the carrot and orange juice in a large saucepan. Boil until the volume of liquid has reduced to around 60ml/2¼fl oz.
• Add the reduced juice to the butter and mix in the orange zest. Add salt and pepper
• to taste.
• For the steamed cod and mussels
• lightly salt the cod fillet and set aside for three minutes
• then wash off the salt and pat the fish dry.
• If any mussels are open
• tap them lightly on a hard surface. If they don't close
• discard them. Heat a saucepan [with some liquid?]and place the mussels in the pan and place a lid on top. Cook them until they are open. Discard any that do not open after cooking. Drain them and remove the mussels from the shells.
• Chop the mussels up and season with the lime zest.
• To steam the cod
• put a steamer over a saucepan of boiling water and steam the fish for eight minutes. Just before serving
• brush with a little melted butter.
• Heat a deep fat fryer to 190C/375F
• or heat the vegetable oil in a deep heavy-based saucepan
• until a breadcrumb sizzles and browns when dropped in it. (Caution: hot oil can be dangerous. Do not leave unattended.)
• In a bowl
• whisk together the yeast and beer. Add the plain flour and whisk to a smooth batter. Set aside for five minutes.
• Drop small amounts of the batter into the hot oil and let it fry until crisp. Remove with a slotted spoon and leave to drain on kitchen paper.
• Blanch the broccoli in a large pan of boiling water
• then refresh it in cold water to keep the colour.
• Heat the butter in a clean frying pan and cook the broccoli gently for a couple of minutes.
• To serve
• spoon some of the carrot and orange butter onto the plate and add a tablespoon of the mussels on top. Place the cod on top of the mussels and add broccoli and a sprinkling of the batter.