Steamed Cod with Salsify and Beurre Blanc

Salsify isn't used that often at home but it is a really versatile vegetable. Here it is combined with beautiful steamed cod and a classic beurre blanc.

Ingredients

  • 4 cod fillets
  • 6 salsify stems, peeled and cut into batons
  • 25g butter
For the sauce:
  • 50ml white wine vinegar
  • 40ml white wine
  • 1 shallot, peeled and diced
  • 8 white peppercorns
  • 1 bay leaf
  • 25ml double cream
  • 200g butter, diced and chilled
  • 1 small bunch chives, chopped
  • ½ lemon, juice only

Method

Pop the cod into a steamer over boiling water for 5–8 minutes, until cooked, and place the salsify into pan of boiling water.

After 3 minutes remove the salsify from the water. Melt some butter in a pan over a medium heat and add the salsify to brown a little.

Put the vinegar, wine, shallot, peppercorns and bay into a saucepan and bring to the boil. When it has reduced to a quarter pass through a sieve and put back in the pan. Add the cream, bring to the boil, then take off the heat and whisk in the butter. Season then add the chives.

To serve, drain the salsify onto kitchen paper and serve with the fish then top with sauce.

Ingredients

  • 4 cod fillets
  • 6 salsify stems, peeled and cut into batons
  • 25g butter
For the sauce:
  • 50ml white wine vinegar
  • 40ml white wine
  • 1 shallot, peeled and diced
  • 8 white peppercorns
  • 1 bay leaf
  • 25ml double cream
  • 200g butter, diced and chilled
  • 1 small bunch chives, chopped
  • ½ lemon, juice only

Method

Pop the cod into a steamer over boiling water for 5–8 minutes, until cooked, and place the salsify into pan of boiling water.

After 3 minutes remove the salsify from the water. Melt some butter in a pan over a medium heat and add the salsify to brown a little.

Put the vinegar, wine, shallot, peppercorns and bay into a saucepan and bring to the boil. When it has reduced to a quarter pass through a sieve and put back in the pan. Add the cream, bring to the boil, then take off the heat and whisk in the butter. Season then add the chives.

To serve, drain the salsify onto kitchen paper and serve with the fish then top with sauce.