Butter-poached cod with samphire and sauce vierge

1. 1

   To make the poached cod and samphire, heat the butter in a pan to 60C - use a cooking thermometer to get an exact measurement.

2. 2

   Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8-10 minutes, or until the fish just flakes.

3. 3

   To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside.

4. 4

   To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar.

5. 5

   Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2-3 minutes, then stir in the herbs and half of the samphire at the last minute.

6. 6

   Serve the cod with the remaining samphire and sauce vierge.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.