1x Thick cut Cod Loin fillet approx. 
Butter, Salt, Pepper, squeeze of lemon

For the Veloute:
250g peas (Frozen peas work better)
250ml Fish stock (Chicken or vegetable could be used)
50g finely chopped shallot
3 cloves sliced garlic
½ teaspoon fennel seeds
100g cooked and peeled potatoes
Handful of baby leaf spinach
White wine
Diced Butter 50g

Process:
Prepare and trim the Cod Loin to desired portion. Pat dry and then fry in pan, skin side down in a generous amount of butter. Once a golden, buttery crust has formed, remove cod from pan and set aside, ready to finish through a hot oven (200c) when ready to serve.
To make the sauce. Start by sweating the Shallots, fennel seeds and garlic in a medium pan. Add and reduce the white by half. Then add the stock and simmer for a few minutes.
Add the cooked potatoes and once the sauce starts to simmer again, then add the peas and the spinach.
Pour the mix into a food processor and blend while adding the diced butter. The sauce should be silky and smooth. Depending on how smooth you want the sauce and your timings, you could put the sauce through a sieve prior to serving.
Correct the seasoning with a little salt.

The idea of this dish is for it to be served with large amount of the veloute. It's almost a main course soup dish!

Enjoy
 
 Pea shoots to garnish
Serve with New potatoes, Samphire or vegetables of your choice.

I will update this with a recipe as soon as I get a bit more time. If you want to have a go at making these, then I can tell you that I started with my Salmon Burger mix, which is Salmon, egg whites, chopped shallots, dill, black pepper and lemon zest.  I added some smoked salmon trimmings to this.
I then pulsed it all together in a robo-coupe (Food processor). This mix is then wrapped around a coddled egg (Boiled for 2 minutes, rest in the water for 8 minutes).
Finally I rolled them in flour, whisked egg and then breadcrumbs. 

To cook, they were deep fried for 4 minutes at 180 degrees. Then into an oven for another 4 minutes. Although these timings are not 100% accurate just a guide. 

I hope to have these on the menu at the weekend as part of the Burn's night menu.

​What do you think? Comment below...