Skrei cod with buttery carrots and watercress

Method

1. To make the carrots, heat 20g/¾oz of the butter in a frying pan over a medium heat. Add the carrots and garlic and season with salt and pepper. Add the pinch of sugar and fry for 2–5 minutes, until the carrots start to glaze.

2. Add the stock, bring to a simmer and cover with a cartouche, piece of baking paper or lid. Cook for 6–8 minutes until the carrots are just tender. Turn off the heat and leave to cool a little. Strain, reserving the cooking water.

3. Pour three quarters of the cooking water into a saucepan. Bring to the boil and reduce by half. Add the saffron, if using, then turn the heat down to a simmer. Add small knobs of the remaining butter, whisking it in piece by piece, to create a rich, glistening butter sauce.

4. Add the carrots to the butter sauce to glaze and season with salt and pepper. Add a squeeze of lemon juice for some extra acidity. Stir in the blood orange, then add the watercress and wild garlic, if using, and stir until wilted in the butter sauce.

5. Meanwhile, to make the cod, preheat the oven to 180C/160C Fan/Gas 4.

6. Lay three slices of blood orange on a piece of baking paper on a baking tray. Place a fish portion on top and lightly season with salt and pepper. Lay one slice of blood orange on top and sprinkle with some sumac. Add a knob of butter and wrap up to make a parcel. Repeat to make three more parcels.

7. Once the fish is at room temperature, cook in the oven for 10–12 minutes. Remove from the oven and leave to rest until cooked through.

8. Spoon the carrots with plenty of the buttery sauce into four serving bowls. Place the fish portions on top. Garnish with more wild garlic, if using, and watercress and serve.