Instructions: Soak the dried mushrooms ovenight and drain off, reserve the liquid to one side.

In a hotpan saute the onions and garlic in a pan with dried mushrooms with some butter, white wine, stock, mushroom juice and some fresh thyme. Bring to the boil and gently simmer for about 8 mintues while you cook the cod.

Season the cod fillet and cook in a hot non-sitck pan -skinside down- in a little olive oil and butter. Add the fresh mushrooms to the cod pan and finish the risotto with some chopped parsley, seasoning, mascarpone and parmesan.

Place in the centre of the plate and top with the cod fillet. Finish the mushrooms with shallots, garlic and chopped herbs, and serve around the edge. For real indulgence drizzle a bit of truffle oil and serve.

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