Ingredients

• 4x200g cod fillets
• Dijon Mustard
• 2 tablespoons mushroom duxelles
• 2 tablespoons tomato fondue
• 1 recipe soft herb crust
• 400ml fish stock
• 100ml olive oil
• 200ml white wine
To Serve

• 1 recipe white wine sauce
• 100ml double cream, semi whipped
• salt and freshly ground black pepper
• 4 tablespoons finely snipped chives
Method

• Preheat the oven to 200°C/400°C/ Gas 6
• Smear each piece of fish lightly with mustard
• Then add layers of duxelles, fondue and soft herb crust
• Line a casserole with butter. Put the cod, and enough stock, oil and wine, mixed together, to cover the fish but not the topping. Bring to boil on top of the stove, and then place in a preheated oven for 5-7 minutes
• Heat the sauce gently, add the cream, blend quickly with a hand blender, season, then add chives at last moment.
• To serve, put cod on each plate with sauce around it.

Sid’s Note
Good accompaniments are noodles or spinach