6/8oz piece of boneless natural smoked cod loin. Or monkfish works well. Baby new potatoes Smoked pancetta. Pearl onions 1/2 pint chicken stock. Chanterelle mushrooms. Knob of salted butter. Sea salt, black pepper. Thyme Fennel leaves to garnish.
Pre heat oven to 180c.
Place baby potatoes in pan and bring to steady boil in salted water until just start to soften but not overcooked.
Prepare the chanterelles by trimming the woody bottom parts off and place to one side.
Dice your pancetta into small chunks.
Place a non stick pan on a medium heat add a generous knob of butter followed by the cod loin. Season well and add pinch of chopped thyme. Place in oven for approx 6/8 minutes until slightly firm to touch. Basting with the butter half way through.
Meanwhile on a medium heat start to fry your pancetta, pearl onions off slighlty browning to release that flavour. Remove potatoes and slice in half. Add to pancetta pan to colour slightly followed by the chanterelles.
Cook for a further 2 to 3 minutes until mushrooms are just cooked. And season.
Deglaze the pan by adding chicken stock bring to a quick simmer then remove from the heat.
To plate place your potatoes, pancetta, pearl onions and chanterelles in a bowl creating a base for the cod to sit on..saving the stock to one side.
Remove cod from oven and place on top of your base.. pour a little chicken stock around and over the cod. Then garnish with some fennel leaves.