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
Print Recipe
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
- Method
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.
