Poached Cod with Asparagus in Beurre Blanc Sauce

Main Dishes | World cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Poached Cod with Asparagus in Beurre Blanc Sauce

Ingredients

Lemon - 1 piece
Dry White Wine - 8 fl oz
Corn Starch - 2 teaspoons
Shallot - 1 head
Bay leaf - 1 piece
Green peppercorns - 5 pieces
Cod fillet - 21.2 oz
Salt - ½ teaspoon
Ground Black Pepper - ¼ teaspoon
Tarragon - 4 stems
Asparagus - 24.7 oz
Water - 4 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.