Steamed cod with asparagus and vinegar butter – The Irish Times
A trick here is the vinegar butter – a version of the classic beurre blanc
Keywords
- magazine
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.irishtimes.com.
Cooking tools:
- Steamer basket
- Stove
- Saucepan
- Kettle
- Whisk
- Parchment paper
- Plate
- Colander
- Microplane
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Refrigerator
Ingredients
- 2 pieces of skinless cod, approx 130g each
- Sea salt
- 1 shallot, thinly sliced
- 100ml white wine vinegar
- 100ml white wine
- 200ml cream
- 100g cold butter, cubed
- Juice of ½ lemon
- 1 tbsp caster sugar
- 4-5 asparagus spears, trimmed
- 1 tbsp olive oil
- Picked dill fronds
- Zest of ½ lemon
- Black pepper
- ½ tbsp finely diced chives
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