CANTHARELLUSCIBARIUS

Fillets of cod served with the best of spring's vegetables sautéed with smoked French sausages.

For the pea purée, convey a container of water to the bubble and cook the peas until delicate (around 3-4 minutes). Channel the peas, saving a tad bit of the cooking water, and exchange to a blender. Mix to a smooth purée, including a tad bit of the saved cooking water to relax the purée, if required. Include somewhat olive oil, to taste, and season with salt and pepper.
Pass the purée through a strainer and put aside
For the Morteau wiener, poach the Morteau hotdog in stewing water for nine minutes. Expel from the warmth, uproot and dispose of the skin. Put aside to chill.
Once cool, cut the wiener into little 3D shapes. Heat the spread in a griddle. Whenever frothing, include the diced frankfurter and cook until shaded and the fat has begun to render. Put aside until prepared to serve.
For the vegetables, convey two skillet of water to the bubble and cook the beans and peas independently for a moment each. Deplete and put in a dish of ice water to chill.
Once chilled, deplete again and expel the external skins from the peas and broadbeans. Put aside until prepared to serve.
Thoroughly wash the friar's whiskers to uproot any soil or coarseness, then pick green plushes and dispose of the roots. Whiten in bubbling water then invigorate in frosted water. When cool, expel from the frosted water and put aside.
Heat a handle of margarine in a griddle until frothing. Broil the mushrooms in the spread for 5-6 minutes, or until golden-cocoa. Season, to taste, with salt and pepper. Put aside until prepared to serve.
For the cod, preheat the broiler to 180C/350F/Gas 4.
Place a non-stick ovenproof griddle over a medium to high warmth and include somewhat additional virgin olive oil. Season the fish with salt then add to the dish, skin-side down, and cook until golden-chestnut. Turn the fish over and place in the broiler for 3-6 minutes (contingent upon the thickness of the filets). To check the fish is cooked, embed a stick into the thickest piece of the fish, then touch it to your lip, when the stick is warm the fish is prepared.
Meanwhile, warm the cooked peas, wide beans, Morteau frankfurter and mushrooms. Whenever hot, add the marjoram and season to taste with salt and pepper. In a different container, warm the friar's facial hair. Delicately warm the purée.
Divide the pea and wide bean blend between four expansive supper bowls. Sprinkle a couple of spoonfuls of the purée on top. Place the fish on top of the vegetables
Dress the peashoots with somewhat olive oil and salt, then place them on top of the fish with the warmed friars whiskers. Sprinkle with olive oil and serve.