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Pan-fried cod with yuzu butter sauce
Fruit and vegetables
3 large
turnips
, peeled, two 3mm thick slices cut into batons and the rest roughly chopped
2 tbsp
lemon juice
, for finishing
3 banana
shallots
, peeled and finely chopped
1
lemon
, zest and juice
1
lime
, zest only
1 tbsp chopped fresh
dill
1 tbsp chopped fresh
chives
4
garlic
cloves, thinly sliced
200g/7oz
curly kale
, chopped
1 handful purple variegated
kale
, chopped
1 handful variegated
kale
, chopped
1 banana
shallot
, peeled and thinly sliced
Cooking ingredients
4 tbsp mild
curry powder
2 tbsp
rapeseed oil
, for frying
salt
salt and freshly ground
black pepper
50ml/2fl oz good-quality
rapeseed oil
salt
Dairy, eggs and chilled
100g/3½oz salted
butter
150ml/5fl oz
double cream
250g/9oz
butter
, cold and cut into cubes
Meat, fish and poultry
1kg/2.2lb line-caught Cornish
cod
, cut into 4 pieces
4 tbsp
trout
roe
Other
25ml/1fl oz apple
cider vinegar
200ml/7fl oz
yuzu
sake
100ml/3½fl oz
yuzu
juice
50g/1¾oz
yuzu
zest, chopped
apple
cider vinegar
edible flowers
Back to recipe
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