Island Life Magazine Ltd April/May 2011 | Page 130

food

Island Life - April/May 2011

Recipe

Alan Staley
Royal Hotel, Ventnor

Method:

ROAST COD WITH
HAZELNUTS AND
SPRING VEGETABLES

Finely slice the leeks and shallots, cook slowly in a little butter until nicely
caramelised (this will sit under the cod)
Pan fry the cod and when almost cooked add the crushed hazelnuts to the pan
and top the fish with these. Meanwhile warm up the peas, beans and carrots in a
little butter and season.
For the sauce:

Ingredients for