Poached cod with panko butter sauce

Preparation

1. Wash and dice the shallots. Wash the parsley, dab dry, pluck off the leaves and chop finely. Halve and juice the lemon.
2. Peel the potatoes, wash them, halve them and cook in boiling water for approx. 15-20 minutes. Peel and wash the carrots, cut into slices approx. 1 cm thick and add to the pan with the potatoes after approx. 10 minutes. Separate the broccoli into florets, wash, add to the pan of potatoes and carrots and cook for approx. 5 minutes. Halve the pepper, remove the stems, pith and seeds, wash and cut into small pieces.
3. Sauté the potatoes, carrots, broccoli and peppers in a little melted butter, add the stock and cook for approx. 5 minutes.
4. Heat 1 tbsp. of oil in a frying pan, add the shallots, lightly sauté, remove from the pan and keep warm. Slowly toast the panko breadcrumbs in the remaining hot oil on low to medium heat until they are golden brown. Add the rest of the butter and allow it melt. Add the sautéed shallots, parsley and lemon juice and season with soy sauce and pepper.
5. Cut the cod fillet into 4 pieces and poach. Arrange the potato and vegetable mixture on plates, place the cod on top, drizzle with the panko butter sauce and serve.