Ingredients

Step by step

1. Spread 1 teaspoon of the butter over the bottom of a shallow, heavy pan. Add the cod loins, seasoning well. Pour the cider around the fish, whisk in the crème fraîche, then place a piece of crumpled baking paper over to fully cover the fish. Bring to a gentle simmer over a low heat and poach for 8-10 minutes, depending on the thickness of your fish. You can check for readiness by inserting a cocktail stick in the thickest part of the fish. If it just releases, it’s cooked; if you feel it pulling or detect a slight tug, it needs a couple more minutes.
2. Transfer the fish to a warm plate and cover with the baking paper to keep warm. Pour the liquid into a deep pan and add the shallots, garlic, curry powder and bay leaf. Place over a high heat and bring to the boil. Add the mussels and place a tight-fitting lid on top. Shake vigorously while boiling, and as soon as the shells pop open (after about 4-5 minutes), strain into a colander over a bowl. Return the liquid to the pan and discard the other solids. Reduce the liquid over a high heat for 6-8 minutes or until it has halved in volume. Whisk in the remaining butter and taste for seasoning.
3. Place the cod on four plates, add the mussels in their shells and pour the hot cider sauce over the fish and mussels, sprinkling over the chopped parsley.