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Roast cod with sweetcorn, chives and girolle butter sauce
Fruit and vegetables
1
shallot
, finely chopped
1
garlic
clove, finely chopped
1 corn on the cob, kernels removed
2 tbsp chopped
chives
Tins, packets and jars
25g/1oz
plain flour
50–100ml/2–3½fl oz
chicken stock
Cooking ingredients
2 tbsp olive
oil
splash
white wine vinegar
pinch
salt
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
Meat, fish and poultry
2
cod
fillets (200g/7oz each), skin on and pin boned
Other
250g/9oz girolles (preferably Scottish)
50ml/2fl oz
white wine
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