Recipe courtesy of chef Robert Abrahams
Serves 4

Ingredients
1kg carrots
2-3 tbsps sesame oil
Salt
500g mussels
A generous 150ml white wine
1 tsp curry powder
1 tbsp olive oil
4 skinless cod steaks
Olive oil

Method
Peel, wash and slice carrots and cook in a pan of boiling water until tender. Drain and save a few roundels for garnish. Purée remainder in a food processor and then add the sesame oil and salt blending in. Place back in saucepan, cover and keep warm. Wash the mussels and cook in a covered saucepan with the wine for eight to 10 minutes. Drain and reserve the juice. Place the juice and curry powder back together in the saucepan and reduce by half. Remove from heat and add two tablespoons of carrot purée and the oil. Remove mussels from the shells. Brush cod with the oil and seal quickly in frying pan on both sides. Place the fish on greaseproof paper on an oven tray and roast for eight to 10 minutes at 160˚C/Mark 2.

To serve
Warm the puree if necessary. Add a spoonful of sauce to the mussels and gently reheat. On each plate, place a spoon-shaped helping of carrot. Next to it place a cod steak. Add a row of mussels and finally garnish with the carrot roundels. Drizzle over the sauce.