Cod honey sultanas and salicorn
2 person main dish – 25 minutes
Salicorn grows wild on the shores of Brittany and is sold in local supermarkets: but sugar peas, string beans, courgettes or spinach can be used instead.
Ingredients:
200 grams cod steaks
1 tablespoon olive oil
100 grams salicorn or alternative
Ingredients for the sauce:
½ tablespoon sultanas
½ tablespoon currants
30 millilitres dry cider or white wine
1 teaspoon pine nuts
1 tablespoon chopped chives
1 teaspoon liquid honey
2 teaspoons balsamic vinegar
Preparation:
Heat the sultanas and currants in the cider for 1 minute in the microwave.
Cook the salicorn for 3 minutes in the microwave at 800 W.
Divide the salicorn between two plates.
Meanwhile place the cod steaks skin side down in the frying pan and cook for 10 minutes on high heat. Place the cod on top of the salicorn.
Put the honey and vinegar in the frying pan and heat quickly.
Add the sultanas and currants, the pine nuts and the chives.
Pour this sauce over the fish and serve.
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