Ingredients

clove sliced garlic

2 sliced banana shallots

175ml white wine

300ml chicken stock

450g cubed, cold butter

tbsp chopped thyme

4 x 175g Cod fillets

25 cooked mussels

juice half lemon

25 edamame beans

mashed spud to serve

Method

1. Gently fry the shallot and garlic 2-3 minutes.

2. Add wine, reduce by three quarters.

3. Add stock and thyme , bring to boil, reduce to simmer.

4. Whilst on the heat add butter a little at a time and blend with a stick blender.

5. Slide in the fish, poach for 15mins or until cooked.

6. Take a little of the poaching liquid and put into another pan, quickly add the beans, mussels and lemon, take out and arrange around the fish and quenelle of mash.

If you make this or any other recipe from the show, send us a picture to sundaybrunch@channel4.com