2 cod loins, about 750 g (1½ lb) in total
juice of 1 lemon
4 dill sprigs, plus extra to garnish (optional)
4 slices of smoked salmon, about 175 g (6 oz) in total
1 leek, thinly sliced, white and green parts kept separate
4 tablespoons Noilly Prat
200 ml (7 fl oz) boiling fish stock
2 teaspoons drained capers
75 g (3 oz) butter, diced
2 tablespoons chopped chives or parsley
salt and pepper


1.Preheat the slow cooker if necessary. Cut each cod loin in half to give 4 portions, then drizzle with the lemon juice and sprinkle with salt and pepper.
2.Add a dill sprig to the top of each portion, then wrap with a slice of smoked salmon.
3.Put the white leek slices into the base of the slow cooker pot and arrange the fish on top in a single layer, tilting them at an angle, if needed, to fit.
4. Add the Noilly Prat and hot stock, then cover and cook on low for 12-2 hours or until the fish flakes easily when pressed in the centre with a knife.
5.Lift out the fish with a fish slice and put it on a serving plate, cover with foil and keep hot.
6. Pour the white leeks and cooking juices from the slow cooker pot into a saucepan, add the reserved green leek slices and the capers, if using, and boil rapidly for about 5 minutes or until the liquid is reduced to 4-6 tablespoons.
7. Scoop out and reserve the leeks as soon as the green slices have softened. Whisk in the butter, a piece at a time until melted, and continue until all the butter has been added and the sauce is smooth and glossy.
8.Return the cooked leeks to the sauce with the chopped herbs and taste and adjust the seasoning.
9.Arrange the fish on plates, then spoon the sauce around. Sprinkle with extra dill and serve with baby new potatoes, if liked.
10.FOR SMOKED COD WITH BUTTERED LEEKS, make up the recipe as above, with smoked cod loins, omitting the smoked salmon and dill and replacing the Noilly Prat with dry white wine.

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