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.
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.jamesmartinchef.co.uk.
Cooking tools:
- Steamer basket
- Fine-mesh sieve
- Whisk
- Saucepan
- Skillet
- Pot
- Chef's knife
- Cutting board
- Peeler
- Paper towel
- Stove
Ingredients
- 4 cod fillets
- 6 salsify stems, peeled and cut into batons
- 25g butter
- 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
More Like This
Steamed cod with dill beurre blanc and coco beans recipe
finedininglovers.com
Champagne Steamed Cod
marceats.com
Cod, Clams, Mussels and Sea Leeks with Beurre Blanc Sauce
jamesmartinchef.co.uk
Steamed cod with asparagus and vinegar butter – The Irish Times
irishtimes.com
Pan-Seared White Wine Cod Recipe with Tomato Basil Sauce
craftmeats.com
Cod and Beurre Blanc | Provecho
yessidothecookingg.recipes
Cod with Champagne Sauce from Lucy Loves
lucylovesuk.com
Stewed Cod with Tomatoes and Olives | Savory
savoryonline.com