Melt 140g butter in a small saucepan with salmon trimmings and crushed garlic.
Heat gently for ten minutes until the butter is clarified.
Strain the butter through a sieve and let it rest off the heat for 30 minutes.
Blanch parsley leaves in boiling water for one minute.
Refresh parsley in cold water, drain, dry, and chop roughly.
Strain the clarified butter through a fine sieve and mix with lemon juice, salt, and pepper.
Blanch or steam the diced vegetables until tender and refresh under cold water.
Season cod fillets with salt and pepper and dredge them in flour.
Heat vegetable oil and a knob of butter in a large frying pan.
Fry the cod fillets for four minutes on each side over medium heat.
Warm the vegetables and parsley in the clarified butter and serve with the cod.