Cod, sweetcorn, girolles (serves 1)
150g portion of lightly cured Cornish cod served ‘en papillote’ – in paper – with sautéd Scottish girolles, Norfolk sweetcorn and a sweetcorn velouté.
Preparation instructions: Preheat the oven to 180 degrees C. Place the tin foil and paper parcel on a baking tray and warm in the oven for 6-8 minutes. Add the girolles and corn for the last 5 minutes of cooking. Separately warm up the corn velouté in a saucepan. Garnish with watercress fronds.
Allergens: fish, dairy, sulphites