Servings:?? | Calories:3419 | Total Fat:95g | Chol:1077mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 95g
146 %
Sat Fat 54g
270 %
Total Carb 103g
34 %
Fiber 4g
14 %
Sugars 40g
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Cholesterol 1077mg
359 %
Sodium 7497mg
312 %
Protein 372g
745 %
Calories:
51% Others combined
24% Cod
11% Cod fillet
11% Cod fillet
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
500 g of cod fillet , skin on and scaled soy sauce , for brushing 2 bunches of spring onions honey , for glaze 200 ml of Champagne 50 g of butter 140 g of mirin 20 g of flour 1 pinch of salt 50 g of butter 140 g of mirin 200 ml of Champagne 1 pinch of salt 20 g of flour 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 500 g of cod fillet , skin on and scaled soy sauce , for brushing 2 bunches of spring onions 4 Remove the baked cod from the oven and brush with honey. Place under a hot grill until golden brown honey , for glaze 5 To serve, arrange the mixed salad leaves in the centre of the plate and place the cod fillet on top. Cover with a generous serving of champagne sauce then garnish with chives and goji berries
Directions : View recipe directions on greatbritishchefs.com
