Cod and Broad Beans with Lemon Verbena Sauce Recipe
This cod recipe from chef Ollie Templeton sees fillets of the fish lightly steamed and served with a buttery lemon verbena sauce. With fresh broad beans and quick-pickled rhubarb served alongside,...
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.greatbritishchefs.com.
Cooking tools:
- Stove
- Saucepan
- Skillet
- Pot
- Chef's knife
- Cutting board
- Colander
Ingredients
- 500g of cod fillet
- 1l warm water
- 50g of sea salt
- 250g of spinach
- 25g of lemon verbena
- 312g of butter, softened
- 312g of white wine
- 100g of gooseberries
- sea salt
- cider vinegar
- 1kg broad bean pods
- 1 stick of rhubarb, sliced
- 50g of cider vinegar
- 20g of caster sugar
- 20ml of water
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