Atlantic Cod Recipe

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with ‘Green Flash’ Sunset Sauce

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A meal fit for a dinner party, cooked with a white wine and orange sauce with all the colours of a sunset over the sea, but leaving more of a warm glow inside after the sun goes down.

Serve to 6 romantic sailors with chilled white wine, garlic and butter mash potatoes, and a ‘green flash’ of organic water cress.

49 degrees 57’ North, 6 degrees 20’.3 West
St Agnes evening ‘pilgrimage’ to watch for the green flash as the sun goes down over the edge of the Atlantic

INGREDIENTS:

As much wonderful fresh Atlantic Cod as you eat (4 filet packs ordered from Wing of St Mawes Tel 01726 861666 )

Sauce: white wine (helps the chef and the sauce), zest and juice of 2 oranges, small onion, 4-5 fresh tomatoes, mayonnaise, carrot, red chili, Also:- 5-8 potatoes, garlic, butter, watercress and some slices of orange for garnish.

1. Use half an orange for garnish slices, and grate zest of second orange. Save the juice of 1 1/2 oranges. Grate the carrot and chop the tomatoes, onion and red chili finely.

2. Sauté the onion, and then add carrot, chili, orange zest and juice, tomatoes, a glass of white wine, and 2-3 desert spoons of mayonnaise to make the sauce rich and creamy.

3. drizzle the cod with olive oil, sea salt and freshly ground pepper. Serve with a green garnish of watercress, and buttery mashed potato with a hint of garlic.