Breaded crab and cod with beurre blanc sauce

• Crab meat (white and brown) 40g
• Good quality cod fillet 110-140g

For the beurre blanc sauce

• Shallot 40g, sliced
• White wine 235ml
• White wine vinegar 1 tbsp
• Cracked black pepper 1 pinch
• Unsalted butter 100g, diced

For the breaded crab and cod

• Salt and pepper to season
• Olive oil 1 tbsp
• Lemon ½, zest and juice
• White breadcrumbs 5g
• Parsley 2 sprigs
• Tarragon 1 sprig
• Chives 5g
• Thyme 1 sprig
• Salt a pinch
• English mustard 1 tsp
• Pea shoot tendrils 2g, to garnish

1. Preheat the oven to 180°c / gas 4.
2. For the beurre blanc sauce: put the shallot in a
   saucepan with the white wine, vinegar and pepper. Simmer
   until dry but not brown. Whisk in the butter and emulsify.
3. For the breaded crab and cod: mix the crab
   meats together and add salt and pepper, olive oil, lemon
   zest and juice.
4. Put the breadcrumbs into a blender with the herbs.
   Add the salt and blitz until green.
5. Pan fry the cod skin-side first for 1 minute, then flip
   over and fry for another minute. Brush mustard onto
   the skin, then put the crab mix on top and sprinkle the
   green breadcrumbs over. Cook in the preheated oven for
   7 minutes.
6. To serve: remove the cod from the oven and serve
   with your choice of vegetables, the beurre blanc sauce
   and pea shoots to garnish.