25g/1oz fresh chervil, finely chopped
Β½ fennel bulb, core removed and thinly sliced on a mandolin
2 garlic cloves, finely chopped
2 shallots, peeled and diced
handful watercress leaves
salt and freshly ground black pepper
1 tsp caster sugar
2 tbsp olive oil
1 tbsp olive oil
500ml/18fl oz vegetable stock
1 tbsp white wine vinegar
250g/9oz cod loin steak, skin on
500g/1lb2oz frozen peas
2 tbsp fresh peas, blanched