Plated on a 28 cm stoneware plate, seen from above
Course
II
Cod
mussel butter, parsley, sea purslane
A thick piece of line-caught cod, salted for forty minutes and roasted skin side down, in a mussel butter sauce with dill oil, parsley purée and sea purslane.
From
Line-caught off Eyemouth by the Mary Ellen, landed that morning
To drink
Albariño, Rías Baixas, Pazo de Señoráns 2023
How we make it
The cod comes off a day boat out of Eyemouth. Salting it for forty minutes firms the flakes, so they come apart in large pieces when you press them with a fork.
The sauce is a mussel stock mounted with butter and finished with dill oil at the pass. We pour it around the fish, not over it, so the crust stays crisp.
Sea purslane is picked from the salt marsh at Aberlady. It tastes of the sea and stays crunchy in the warm sauce.
