½cupstrongleftover stock from cooking the trotter, or 4 cups homemade chicken stock reduced to 1 cup, or equivalent
¼cupdry white wine
Good pinch of chopped fresh oreganouse parsley in a pinch
Tiny pinch cayenne
Fresh celery leavesto garnish
Season the cod with salt and pepper, then steam or bake at 325 on oiled parchment until just cooked through and flaking.
Meanwhile, in a small saucepan, about 3-4 cup capacity, melt the chopped trotter, mushroom duxelles, and the wine together, then bring to a simmer.
Add the stock and butter, increase the heat to medium high and whisk. Season the sauce with salt, pepper, parsley, a few scrapes of lemon zest and lemon juice to taste along with a tiny pinch of cayenne.
Continue whisking until the sauce is thick, emulsified, and creamy.
Plate the steamed fish on top of some wilted greens on the middle of 3 pre-warmed dinner plates, spoon the sauce over the top, garnish with a few leaves of celery and serve.