Recipe by Martin Shanahan
From: Martin's Still Mad About Fish
A bit more preparation than usual, but worth it.
A real go-to recipe.
Plate your rosti and lay the cod on top and a few dollops of cream sauce to finish.
Add an oyster and some sauce to a warmed shell, arranging all the shells on a bed of leaves and drizzle the sauce over the dish.
Serve with a scattering of torn basil leaves.
If you like sauces, this is a recipe for you.
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