Serves 4 | Takes 60 minutes 

Ingredients

For the Cod

• 4x 200g cod fillets
• 2 lemons, zested and juiced
• ½ small bulb of fennel, very finely diced
• 100ml dry white wine
• 200g fresh asparagus, woody stems trimmed
• 1 small Savoy cabbage, shredded
• 50g Sublime No.19 Béarnaise Butter, cubed

• 40g Sublime No.1 Pink Himalayan Salt Butter
• Sea salt

• Black pepper
• 
Rapeseed oil

For the Poaching Liquor

• ½ a white onion, peeled and left in one piece
• 1 teaspoon black peppercorns
• 2 bay leaves
• 4 whole cloves
• 1 litre whole milk
• A pinch of salt

Method

1. In a large saucepan, add all the poaching liquor ingredients and bring to a casual simmer
2. Whilst the liquor is infusing, see to the other ingredients

The Vegetables

1. Bring a large saucepan of salted water to the boil, and blanch the asparagus for 30 seconds
2. Remove the asparagus and plunge into a bowl of cold water. Chop into 2cm long pieces
3. In the same saucepan, blanch the shredded Savoy cabbage for 2 minutes, then drain and leave to cool. Save the saucepan for use later for thrift

The Sauce

1. In a small saucepan on medium heat, sauté the fennel in rapeseed oil until lightly coloured
2. Increase the heat to high, and add the white wine
3. Let the wine reduce to almost a syrup then add the juice and zest of the lemons
4. Let the sauce simmer until reduced by half, then remove from the heat

The Fish

1. Now increase the poaching liquor heat to medium and add the cod fillets, skin-side down. These need to be poached for about 12 minutes

The Finish

1. Whilst the fish is poaching, finish the other parts of the dish
2. In the large saucepan, heat the Sublime No.1 Pink Himalayan Salt butter on high until it starts foaming, then add the Savoy cabbage and asparagus
3. Sauté thoroughly in the butter, and season with salt and pepper
4. Turn the heat down to the very lowest setting, and leave the cabbage to stay warm, stirring occasionally to keep it from burning on the bottom
5. When the fish has poached, remove carefully from the poaching liquor and place on a piece of kitchen towel to dry off
6. Very quickly heat up the fennel and lemon saucepan on high until it bubbles, remove from the heat and whisk in the cubed Sublime No.19 Béarnaise butter to make a beautifully unctuous sauce
7. Assemble the cabbage and asparagus in the centre of the plate, lay the cod on top and spoon the sauce over. Et voilà!