- 140g/5oz unsalted butter
- 50g/2oz smoked salmon trimmings
- 3 garlic cloves, crushed
- 1 small bunch of fresh parsley
- 3 tbsp of lemon juice
- salt and freshly ground black pepper
- 140g/5oz carrots, diced
- 140g/5oz leeks, washed and trimmed and diced
- 140g/5oz potatoes, peeled and diced
- 4 portions of thick, boneless, skinless cod fillets, weighing about 200g/8oz each
- salt and freshly ground black pepper
- 100g/4oz plain white flour, for dredging
- 2 tbsp of vegetable oil
- knob of butter
- For the parsley butter, melt the butter in a small saucepan, with the smoked salmon trimmings and the crushed garlic.
- Heat gently for about ten minutes or until the butter has clarified. Strain the butter through a sieve and return to the pan.
- Allow the butter to rest off the heat for about 30 minutes, to let the flavours infuse.
- Meanwhile, pick the parsley leaves off their stalks and blanch them in boiling water for one minute.
- Refresh under very cold water, drain, pat dry with kitchen paper and chop roughly. Set aside.
- Strain the clarified butter through a fine sieve and add the lemon juice and the salt and pepper.
- Blanch or steam the vegetables until they are tender, then refresh them under cold water and reserve.
- To cook the cod fillets, season them with some salt and pepper and dredge them in flour. In a large frying pan, heat the vegetable oil until almost smoking, then add the knob of butter and the cod fillets. Cook the fillets over a medium heat for about four minutes on each side. Be careful not to treat them roughly or they may break up.
- To serve, warm the vegetables and parsley leaves in the clarified butter. Divide this mixture between warm plates and add a cod fillet to each serving.