by Head Chef, Tony Shaw
Recipe serves 4
4 x Cod fillets (approx 8 oz each)
Wild garlic & Parmesan crust
To start make the crust:
Put the butter and the wild garlic into a blender until smooth, then add all the other ingredients and mix together. Flatten out on grease-proof paper and refrigerate.
For the Fricasse
Cook the diced chorizo in a pan and then add the shallots to soften followed by the mushroom and peppers and finish with the chives.
Oven roast the Cod in a little oil and seasoning for 4-6 minutes. Take out of oven. Cut the crust to size, top the fish and cook under the grill until melts and begins to brown. Meanwhile, prepare the asparagus. Gently snap the bottom of them off and cook in boiling water for 3-5 mins depending on size
Then plate up..