Roasted cod with champagne and honey


1. Butter : 50g
2. Flour : 20g
3. Salt : 1tbs
4. Fish : 500g
5. Soy sauce
6. Spring onion: 2pcs
7. Honey
8. Champagne: 200ml
9. Mixed Leaves salad: 100g
10. Chives


1. Begin by making the champagne sauce. Melt the butter and combine with the mirin, champagne and salt in a small pan. Bring to the boil then add the flour to the pan, whisking continuously until a smooth sauce consistency is achieved. Set aside until required.

2. Preheat the oven to 180°C/gas mark 4.

3. Clean the cod and dry with kitchen towel, then brush over a thin layer of soy sauce. Arrange the spring onions on a baking tray and place the cod on top skin-side down, then bake in the oven for 15 minutes.

4. Remove the baked cod from the oven and brush with honey. Place under a hot grill until golden brown.

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