Bedded Smoked Cod and Calamari

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. 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. 2

   Prepare asparagus by bending the stem and where it snaps discard the bottom bit (too woody).

3. 3

   In a small saucepan boil water then add asparagus and sea salt.

4. 4

   Boil for only 2 minutes then remove from water.

5. 5

   Prepare lettuce by shredding it.

6. 6

   Cut small tomatoes into 4 pieces.

7. 7

   Cook calamari in olive oil and lemon juice and pepper in a very hot skillet or frying pan for only 3 minutes.

8. 8

   Presentation: Place shredded lettuce on large plate first.

9. 9

   Then criss cross asparagus on top, spears out.

10. 10

    Place smoked cod on top of asparagus.

11. 11

    Then layer calamari over fish in a line.

12. 12

    Pour about 2-3 tablespoons of cheese sauce over whole meal.

13. 13

    Cracked pepper and salt if desired over that.

14. 14

    For personal interest this recipe has 9g carbs in it.