Cod & Clams in a White Wine, Shallot and Bay reduction sauce with wilted wild garlic

To begin this dish weigh out all of the ingredients as stated below.

Sauce:

125 ml White Wine

1 Bay leaf bruised

1 shallot peeled and finely sliced

60 ml of double cream

60 g of butter diced

1. In a medium sauce pan add your shallot, bay leaf and a little olive oil, place onto a medium heat. Sweat the shallot and bay leaf with no colour until the shallot has gone sweet and tender.
2. Add your white wine, reduce until there is no wine left, at this point add your double cream, bring to a light boil.
3. Remove from the heat, whisk in one cube of butter at a time ensure you keep this on a light heat as the butter will take the heat out of the pan.
4. To finish the sauce, add a chiffonade of wild garlic.

Pan seared Cod:

1. Place a large pan onto a medium heat, add a little olive oil to the pan, allowing the pan to smoke a little.
2. Since I have chosen to use cod that has been skinned for this recipe, you have to cook the fish differently. Lay the fish skin side down away from you; allow the cod to colour a little around the outside.
3. Add a knob of softened butter, allow the butter to foam, now using a tablespoon blast the cod with the golden melted butter.
4. Pre-heat your oven to 180 degrees, line a large baking tray with two butter papers (as this is a chefs blanket) ensuring the fish remains moist during the cooking process.
5. Transfer your fish to the tray and cook for 4 minutes until the cod is beautifully flaky and tender.

Wild Garlic:

1. Wash and rip in half, remove the stalks, add to the sauce just to wilt before service.

Clams:

Before cooking the clams ensure that you wash them under cold water to remove the dirt and grit.

Cook:

To cook the clams place a large saucepan onto a medium heat add a dash of water, white wine, lemon juice add the clams steam until open.