SERVES 4 Cod Blueberry Ginger Foam 1

Shallots 2 small, diced

Ginger 1 walnut sized piece, chopped

Sparkling Dry White Wine 200 ml

Fish or Chicken Stock 250 ml

Frozen Wild Blueberries 100 g

Fresh Cod 4 x 180 g fillets

Lemon juice of one half

Salt and Pepper to taste

All-Purpose Flour for dredging

Vegetable Oil 2 Tbs

Fresh Dill 1 sprig PUT the shallots, ginger and wine into a small pot and boil down over medium heat until reduced to about one quarter. Pour in the fish or chicken stock and the blueberries and boil down again to a quarter. Pour in the cream and simmer for five minutes. Season with salt and pepper.

RINSE the cod fillets, dab them dry and season with salt and lemon juice. Dredge the fish in the flour, and knock off any excess. Preheat a skillet, pour in the oil and fry the fish for 2–3 minutes on each side.

MEANWHILE blend the sauce, strain through a fine sieve and foam up with an immersion blender. Pour a bit of sauce onto each plate, place the fish on the sauce and pour more blueberry ginger foam over the fish. Decorate the plates with a few wild blueberries.