“I love cod! I remember growing up fishing all around Auckland most weekends with my uncle or father. Very often fishing off the rocks we would catch rock cod, so there is an instant connection for me personally with cod, summer and fishing. Same thing goes with pickled mussels! At almost every BBQ my parents had someone would bring a tub of pickled mussels. The way I brought the two together is very simple. The whole preparation for this dish can be ready to go. It’s made à la minute except for the fava purée.”
– Chef Matt Lambert