Cod, Jersey Royals, Asparagus with Beurre Blanc Sauce
Nothing says summer like Jersey Royals! Here they are combined with a winning cod, asparagus and beurre blanc dish. Classic and delicious!
Ingredients
- 2 x 200g cod portions
- 50g butter
- Splash veg oil
- 1 bay leaf
- Salt and pepper
Potatoes
- 300g jersey royals
- 50g butter
- 8 asparagus spears
- Drizzle of olive oil
Beurre Blanc Sauce
- 350g butter
- 25ml double cream
- 1 shallot , peeled and diced
- 50ml white wine or white wine vinegar
- Few peppercorns
- 1 bay leaf
- 1 lemon squeeze only
- Few chives sliced
Method
Heat the oven to 200c.
Boil the potatoes in salted water until just cooked drain and finish with butter.
Pan fry the cod in oil for 2 to 3 minutes, flip over, add the butter then pop in the oven for 5 minutes. Coat the asparagus in oil, char for 1 minute on the BBQ then pop in with the fish. Season liberally.
To make the sauce, put the shallot, bay peppercorns and wine or vinegar into a pan. Bring to the boil and reduce down by half. Strain off into a clean pan, Whisk in the cream then the butter to form a thick sauce, you may need to pop on and off the hob then whisk in the lemon juice finish with chives.
To serve sit the fish, veg and potatoes on a plate and drizzle over the sauce.
Ingredients
- 2 x 200g cod portions
- 50g butter
- Splash veg oil
- 1 bay leaf
- Salt and pepper
Potatoes
- 300g jersey royals
- 50g butter
- 8 asparagus spears
- Drizzle of olive oil
Beurre Blanc Sauce
- 350g butter
- 25ml double cream
- 1 shallot , peeled and diced
- 50ml white wine or white wine vinegar
- Few peppercorns
- 1 bay leaf
- 1 lemon squeeze only
- Few chives sliced
Method
Heat the oven to 200c.
Boil the potatoes in salted water until just cooked drain and finish with butter.
Pan fry the cod in oil for 2 to 3 minutes, flip over, add the butter then pop in the oven for 5 minutes. Coat the asparagus in oil, char for 1 minute on the BBQ then pop in with the fish. Season liberally.
To make the sauce, put the shallot, bay peppercorns and wine or vinegar into a pan. Bring to the boil and reduce down by half. Strain off into a clean pan, Whisk in the cream then the butter to form a thick sauce, you may need to pop on and off the hob then whisk in the lemon juice finish with chives.
To serve sit the fish, veg and potatoes on a plate and drizzle over the sauce.
