Cod and pearled spelt with Brussels sprouts recipe

• 800 g (28.2oz) cod fillet
• 1 tbsp Maldon flaky sea salt
• 400 g (14.1oz) Brussels sprouts
• 2 leeks
• 50 g (1.8oz) butter
• 0.5 tsp chilli flakes
• 1 tsp chopped lemon thyme
• 100 ml (3.5fl oz) white wine
• 2 tbsp lemon juice
• 1 pinch salt and freshly ground pepper
• 2 tbsp olive oil
• 1 tsp butter
• 200 ml (7fl oz) white wine
• 300 g (10.6oz) pearled spelt

1. Cut the cod filet out in even square pieces, place in a serving dish and sprinkle the salt evenly over the raw cod.
2. Cover with cling film and place in the fridge for 4 hours.
3. Start with removing the outer leaves of the Brussels sprouts, about 200 g in all, rinse them well in cold water, drain and set aside.
4. Cut the rest of the Brussels sprouts into halves and save for the puree.
5. Rinse the leeks well in cold water and cut them into slices.
6. For the pure saute leeks and Brussels sprouts in butter for 3 minutes, add white wine, chilli flakes and lemon thyme and let it saute for 5 minutes more.
7. Blend to puree right away and keep warm.
8. Boil the pearled spelt in lightly salted water for 20 minutes, drain and keep warm.
9. Fry the cod in butter for about 2-3 minutes on each side, take out of the pan, and then add the saved Brussels sprouts leaves and 1 tsp of butter and saute for 2 minutes, remove half the leaves, add white wine and spelt and saute for 5 minutes.
10. Season with salt and pepper.
11. Place the spelt in a serving dish, place the code on top and finish with the Brussels sprouts leaves over the cod.
12. Serve with the puree.

cod fillet, salt, brussels, leeks, butter, chilli flakes, lemon thyme, white wine, lemon juice, salt, olive oil, butter, white wine, spelt

Taken from www.lovefood.com/guide/recipes/20348/cod-and-pearled-spelt-with-brussels-sprouts-recipe (may not work)