200g of cod
200g of Penclawdd cockles - in their shells
100g of samphire (sea fennel)
200g of Penclawdd laverbread
6 shallots - finely chopped
Zest of half an orange
Juice of half an orange
A handful of oats
A handful of fresh Flat Leaf parsley
A glass of white ‘Alsace' wine
Half a pint of fish stock
50ml of whipping cream
1 ounce of butter
1 tomato - chopped into small cubes
Olive oil

METHOD

In a bowl, mix the laverbread, oats and the orange zest and juice.

Heat the oil in a frying pan and cook a handful of this mixture, creating the shape of a small patty.

Heat up the steamer. Sprinkle some salt and pepper over the cod. Place it in the steamer with the samphire and the cockles. Cover and steam for 5-6 minutes.

In a frying pan, melt half an ounce of butter and soften the shallots. Add the stock and the white wine and reduce the liquid a little. Finally, add the cream and the parsley and reduce again before adding half an ounce of butter to the sauce and mixing well.

Remove the cockles from their shells.
Serve the fish on top of the laverbread patty. Dot the sauce around the plate with a few cockles and tomatoes and serve immediately.

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