Cod, Clams, Mussels and Sea Leeks with Beurre Blanc Sauce
This Cod, Clams Mussels and Leeks with Beurre Blanc Sauce is a beautifully simple seasonal dish that is so tasty! James used foraged ingredients from Alysia Vasey!
Ingredients
- 2 x 200g cod portions
- 50g butter
- Splash veg oil
- Salt and pepper
- 200g mussels
- 200g clams
- Splash of wine
- 1 shallot
- 25g butter
- 6 alexanders
- 4 sea leeks
- Drizzle of olive oil
Beurre Blanc Sauce
- 350g butter
- 25ml double cream
- 1 shallot, peeled and diced
- 50ml white wine or white wine vinegar
- 1 lemon, squeeze only
- Few chives, sliced
Method
- Pan fry the cod in butter and oil for 2 to 3 minutes. Flip over, season, then pop in the alexanders and then place it in the oven for 5 minutes.
- Heat a pan, add the butter and wine. Then, pop the mussels and clams in, cover and cook for 2 to 3 minutes until they are all open. Pick the meat out.
- Cook the leeks in butter until soft.
- To make the sauce, put the shallot and wine (or vinegar) into a pan. Then, bring to the boil and reduce down by half. Whisk in the cream and then the butter to form a thick sauce. You might need to recurrently pop on and off the hob. Then, whisk in the lemon juice and finish with chives.
- To serve, place the fish and vegetables on a plate, and then drizzle over the sauce.
Ingredients
- 2 x 200g cod portions
- 50g butter
- Splash veg oil
- Salt and pepper
- 200g mussels
- 200g clams
- Splash of wine
- 1 shallot
- 25g butter
- 6 alexanders
- 4 sea leeks
- Drizzle of olive oil
Beurre Blanc Sauce
- 350g butter
- 25ml double cream
- 1 shallot, peeled and diced
- 50ml white wine or white wine vinegar
- 1 lemon, squeeze only
- Few chives, sliced
Method
- Pan fry the cod in butter and oil for 2 to 3 minutes. Flip over, season, then pop in the alexanders and then place it in the oven for 5 minutes.
- Heat a pan, add the butter and wine. Then, pop the mussels and clams in, cover and cook for 2 to 3 minutes until they are all open. Pick the meat out.
- Cook the leeks in butter until soft.
- To make the sauce, put the shallot and wine (or vinegar) into a pan. Then, bring to the boil and reduce down by half. Whisk in the cream and then the butter to form a thick sauce. You might need to recurrently pop on and off the hob. Then, whisk in the lemon juice and finish with chives.
- To serve, place the fish and vegetables on a plate, and then drizzle over the sauce.
