For the vin blanc sauce:
1. Bring all ingredients, except the CHEF:registered: Signature Lemon paste to a simmer and cook for 5 minutes.
2. Season with the CHEF:registered: Signature Lemon Paste to serve.
For the cod:
1. Place the fillets cooked skin side down in a hot pan with the oil, until the skin is golden brown.
2. Add the butter and when the butter is frothing and turning golden brown, baste the cod.
Wild mushrooms:
1. First clean the mushrooms.
2. Heat the oil on a high heat and add the chanterelles and sautee for 2 minutes, add the shitake and sauté for a further 1 minute, add the black trompette and saute for another 1 minute.
3. Add the CHEF:registered: All Natural Chicken Stock to season.
4. Reduce the liquid until the mushrooms are evenly coated, add the butter and toss to glaze.
5. Set aside.
For the roasted cauliflower:
1. Slice the cauliflower into 3 slices.
2. Trim the outside excess cauliflower off, to develop a round shaped ring.
3. Save the remaining cauliflower for the cauliflower cous cous.
4. Place the rounds and the hazelnut oil, curry oil and sear on both sides whilst cooking in a hot pan. Then cook the seared cauliflower in the oven at 160 °c for 20 minutes.
For the cauliflower cous cous:
1. Finely chop the cauliflower so it resembles cous cous, place in a small mixing bowl and season with the hazelnut oil and lemon juice, refrigerate until needed.
For the Spinach:
1. Sauté the spinach in the coconut fat
To serve:
Arrange spinach and mushrooms on a plate, place cod and spoon over the vin de blanc sauce. Finally, delicately place the roasted cauliflower and the cauliflower couscous.