Cod with mussels

INGREDIENTS(serves 2 people)

2 fillets of cod
12 fresh mussels
125 ml fresh double cream
Fresh tarragon
Fresh pak choi
½ onion
½ carrot
½ stick of celery
6 black peppercorns
1 bay leaf
Fresh parsley
½ pinch of thyme
1 wedge of lemon
1x125ml dry white wine
½ pinch of turmeric

METHOD

In a saucepan, place the onion, carrot, celery, garlic, bay leaf, peppercorns, thyme, lemon and white wine. Bring to the boil then add the mussels. Cover with a lid. Boil for 3 minutes. Check if the mussels have opened. Cook a little longer if necessary. Discard unopened mussels. Leave to cool. Then, strain and reserve the cooking liquor. Take the mussels out of the shells and reserve. 

To make the sauce, place the cooking liquor in a frying pan. Add the cream and bring to a simmer. Add the turmeric, a pinch of fresh parsley and tarragon. Add the pak choi. 

Do not add the mussels to the sauce until you have cooked the cod. 
In a shallow plate, mix 1 Tbsp of plain flour, pinch of salt and pepper, ¼ pinch of thyme. 

Dust the cod with the seasoned flour.  
Heat 3 Tbsp of oil in a frying pan.
Shallow fry the cod skin side first for 3 minutes. Carefully turn over and fry for a further 2 minutes. 
Add the shelled mussels to the sauce. Warm up for 1 minute. 
Place the cod on a warm plate and garnish with a large spoonful of sauce and mussels.