Peel and chop the mushrooms into quarters. Peel and finely dice the shallots.
Heat a frying pan, add a little olive oil and fry the mushrooms. Once they start to change colour, add the shallots and season with salt. Cook for two minutes then remove from the heat and set aside.
Place the milk in a pan and bring to the boil. Once the milk is boiling, add the polenta and stir for 3 minutes. Add the mushrooms and 50 grams of butter. Add the cream, stir well and then remove from the heat. Set aside.
Heat a frying pan and add some olive oil. Fry the filet of cod skin side down for about two minutes. Turn the fillets over, add the honey, the soya sauce, and the balsamic vinegar to the pan. Lower the heat and keep spooning over the liquid until the fish is cooked. Add a splash of water if required.
To serve: use stainless steel serving rings to plate the polenta. Place the fish on top of or next to the polenta and drizzle with a little of the cooking liquids.
«This recipe works best with thick cod fillets of cod from the main body rather than the tail of the fish.»