Poached Cod with Asparagus in Beurre Blanc Sauce
Main Dishes • World
Description
Poached Cod with Asparagus in Beurre Blanc Sauce
Ingredients
- Lemon 1 piece
- Dry White Wine 10 fl oz
- Corn Starch 2 teaspoons
- Shallot 1 head
- Bay leaf 1 piece
- Green peppercorns 5 pieces
- Cod fillet 20 oz
- Salt ½ teaspoon
- Ground Black Pepper ¼ teaspoon
- Tarragon 4 stems
- Asparagus 25 oz
- Water 5 fl oz
- Butter 2 tablespoons
Step-by-Step Guide
Step 1
In a small saucepan, squeeze the juice of half a lemon. Add the wine and cornstarch. Mix well, then add the finely chopped shallot, bay leaf, and black peppercorns. Bring to a boil, reduce the heat, and simmer until thickened and reduced by half, about 10–12 minutes.
Step 2
Meanwhile, cut the fish into 4 pieces. Season with salt and pepper. Place a sprig of tarragon on each piece. Thinly slice the remaining lemon and place it on top of the tarragon.
Step 3
In a large skillet, arrange the asparagus in a single layer and pour in 120 ml of water. Place the fish on top and bring to a boil. Reduce the heat, cover, and cook for 5–7 minutes until the asparagus is tender and the fish is cooked through.
Step 4
Strain the sauce into a bowl and transfer it back to the saucepan. Place over low heat and gradually whisk in the butter, stirring. Lightly season with salt.
Step 5
Serve the fish with asparagus, drizzled with the beurre blanc sauce.
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