Anchovy Cream Sauce

Peel and finely chop the shallots. Soften without browning in a thick bottomed saucepan over a low heat.

Add the glass of white wine and reduce until almost no liquid left. Add the cream and re-heat over a low light.

Meanwhile wash the oil off the anchovy fillets under the tap and mash in a pestle and mortar. The number of anchovies, depends on the final dish. Only a hint of anchovy taste is required. For the Roast Cod, six fillets is fine.

Stir in the mashed anchovies and simmer for a few minutes. Season to taste with a little lemon juice and salt.