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


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.

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