Bedded Smoked Cod And Calamari - cooking recipe

Ingredients

30 g fresh squid rings
85 g smoked cod
20 ml full-cream milk
40 ml water
60 g fresh asparagus spears
60 g lettuce
3 cherry tomatoes
20 g grated tasty cheese
1 shallot (spring onion)
cracked pepper, to taste
1 tablespoon fresh lemon
100 ml olive oil
1/2 teaspoon sea salt

Preparation

Place milk shallots and water into frying pan bring to the boil. Add cod for 5 minutes then remove it. Take milk off the stove and stirring constantly add cheese, then peppers. Simmer off the stove. Replace cod to continue cooking slowly.
Prepare asparagus by bending the stem and where it snaps discard the bottom bit (too woody).
In a small saucepan boil water then add asparagus and sea salt.
Boil for only 2 minutes then remove from water.
Prepare lettuce by shredding it.
Cut small tomatoes into 4 pieces.
Cook calamari in olive oil and lemon juice and pepper in a very hot skillet or frying pan for only 3 minutes.
Presentation: Place shredded lettuce on large plate first.
Then criss cross asparagus on top, spears out.
Place smoked cod on top of asparagus.
Then layer calamari over fish in a line.
Pour about 2-3 tablespoons of cheese sauce over whole meal.
Cracked pepper and salt if desired over that.
For personal interest this recipe has 9g carbs in it.