Caramellised fillet of Norwegian Cod, seared scallop, buttered Aspargus and a beet balsamic emulsion.

Pan-fried Vanilla Cod on a bed of crushed Olive Oil Potatoes, with sautéed Spring Onions and Green Beans, finished with Roasted Balsamic Cherry Tomatoes (Created by Daniel Reid, Castleton House Hotel, Birkhill-by-Dundee).

Garnish with chopped peanuts and fresh herbs.

Serve the fried cod with home-made chips, garlic mayonnaise and lemon wedges