Skrei cod with buttery carrots and watercress recipe
 Sweet, flaky white fish served with carrots in a buttery, saffron-infused sauce. 50g/1¾oz butter 6–8 carrots, peeled and cut diagonally into 3mm slices2 garlic cloves, thinly slicedpinch sugar400ml/14fl oz fish stock or water pinch saffron (optional)½ lemon, juice only1 blood orange, peeled, segmented and finely chopped20g/¾oz watercress, plus extra to garnish 20g/¾oz wild garlic, plus extra to garnish (optional)salt and freshly ground black pepper 50g/1¾oz butter 6–8 carrots, peeled and cut diagonally into 3mm slices 2 garlic cloves, thinly sliced pinch sugar 400ml/14fl oz fish stock or water pinch saffron (optional) ½ lemon, juice only 1 blood orange, peeled, segmented and finely chopped 20g/¾oz watercress, plus extra to garnish 20g/¾oz wild garlic, plus extra to garnish (optional) salt and freshly ground black pepper 2–3 blood oranges, thinly sliced into 16 slices, skin-on1 Skrei cod fillet, pin-boned, skin removed and divided into four portions (120–150g/4¼–5½oz each)pinch sumac 50g/1¾oz butter salt and freshly ground black pepper 2–3 blood oranges, thinly sliced into 16 slices, skin-on 1 Skrei cod fillet, pin-boned, skin removed and divided into four portions (120–150g/4¼–5½oz each) pinch sumac 50g/1¾oz butter salt and freshly ground black pepper Method 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. 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. 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. 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. Meanwhile, to make the cod, preheat the oven to 180C/160C Fan/Gas 4.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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Meanwhile, to make the cod, preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, to make the cod, preheat the oven to 180C/160C Fan/Gas 4. 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. 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. 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. 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. 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. 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. Recipe tips You can use regular cod if you can't get hold of skrei cod for this recipe.