Bedded Smoked Cod and Calamari

Bedded Smoked Cod and Calamari

Time: 15 mins

Ingredients

• 30 g fresh squid rings
• 85 g smoked cod
• 20 ml full-cream milk
• 40 ml water
• 60 g fresh asparagus spears
• 60 g lettuce
• 3 cherry tomatoes
• 20 g grated tasty cheese
• 1 shallot (spring onion)
• cracked pepper, to taste
• 1 tablespoon fresh lemon
• 100 ml olive oil
• 1/2 teaspoon sea salt

Directions

• 1 Place milk shallots and water into frying pan bring to the boil. Add cod for 5 minutes then remove it. Take milk off the stove and stirring constantly add cheese, then peppers. Simmer off the stove. Replace cod to continue cooking slowly.
• 2 Prepare asparagus by bending the stem and where it snaps discard the bottom bit (too woody).
• 3 In a small saucepan boil water then add asparagus and sea salt.
• 4 Boil for only 2 minutes then remove from water.
• 5 Prepare lettuce by shredding it.
• 6 Cut small tomatoes into 4 pieces.
• 7 Cook calamari in olive oil and lemon juice and pepper in a very hot skillet or frying pan for only 3 minutes.
• 8 Presentation: Place shredded lettuce on large plate first.
• 9 Then criss cross asparagus on top, spears out.
• 10 Place smoked cod on top of asparagus.
• 11 Then layer calamari over fish in a line.
• 12 Pour about 2-3 tablespoons of cheese sauce over whole meal.
• 13 Cracked pepper and salt if desired over that.
• 14 For personal interest this recipe has 9g carbs in it.