How to

Cut the cod fillets into serving pieces. Do not remove the skin. Cover the pieces with a mixture of cumin, all-round seasoning and coriander.

First, fry the fish with the skin-side down and then rather lightly, the other side.

Boil the unpeeled potatoes in well-salted water.  When ready, cut them into two, add salt and place a dollop of margarine on top.  Create a base of potatoes on a plate and place the fish on top.

Steam the leek that has been cut diagonally. Set aside.

Steam blue mussels with a pinch of saffron and sliced shallots. When the mussels are cooked, drain the stock, and add 3dl fresh cream. Cook until the sauce thickens. Season with pepper.

Pour the gravy over the fish and potatoes. Garnish with steamed leek and blue mussels.

Heat the balsamic vinegar to a syrup-consistency and add 2tbs of margarine.  Pour this in a thin stream around the fish and potatoes.

Alternatively, this blue mussel gravy can be replaced with heating up 3dl fresh cream with 1 finely chopped shallot and a pinch of saffron. Add in 200g of margarine and season with salt to taste.