For the cod, pan-fry it in the butter and vegetable oil for 2 to 3 minutes. Flip over, season and then pop in the oven for 5 minutes.
For the clams, heat a large pan, add the butter and wine, pop the clams in, cover and cook for 2 to 3 minutes until all open. Drain and pick out the meat, keep the liquor.
Pound all the ingredients together in a pestle and mortar for the picada and combine.
To make the sauce, put the shallot and clam liquor into a pan bring to the boil, Whisk in the cream then the butter to form a sauce, then stir through the picada.
To serve, sit the fish and clams on a plate and drizzle over the sauce.
For the cod, pan-fry it in the butter and vegetable oil for 2 to 3 minutes. Flip over, season and then pop in the oven for 5 minutes.
For the clams, heat a large pan, add the butter and wine, pop the clams in, cover and cook for 2 to 3 minutes until all open. Drain and pick out the meat, keep the liquor.
Pound all the ingredients together in a pestle and mortar for the picada and combine.
To make the sauce, put the shallot and clam liquor into a pan bring to the boil, Whisk in the cream then the butter to form a sauce, then stir through the picada.
To serve, sit the fish and clams on a plate and drizzle over the sauce.
