Rillet of Monkfish & Cod

I do like the time to cook Rillet through Confit.
Time passes quietly and patiently throughout this cooking, but whenever I cook this, I can touch the joy of “Cooking” into them. 

This week, somehow I couldn’t stop to cook seafood with confit’s method. 
I chose Monkfish & Cod which are different texture & flavour with each other.

Cooked two flavour: plain and herbal (Dill & Caper) rillets.
Just for my children who are not keen to have strong herbal dishes. 
Perfect combination with rich fatty rillets, fresh tomato & samphire on hot toast.

That’s the suitable dish for perfectly chilled white wine.

Cornwall is getting to be more summery and more matching with these joyful dish.