ingredients
serves 4
450 g/1 lb cod fillet, skinned and cubed
2/3 cup (5 fl oz.) 160 ml court bouillon
2 dessert pears, cut into chunks
2 oz (50 g) walnut pieces
1 bunch Watercress (salad cress) or endive, roughly chopped
salt and freshly ground black pepper
lemon slices to garnish
for the dressing
1 clove garlic, crushed
1 tablespoon white wine vinegar
5 tablespoons olive oil
2 tablespoons finely chopped fresh tarragon
method
1. Poach the cod in the court bouillon for 4 to 5 minutes.
2. Drain and chill. Mix together the chilled fish with the remaining ingredients.
3. To make the dressing, put all the ingredients in a screw-top jar and shake well.
4. Pour over the salad and serve garnished with lemon slices,
