Steamed Cod with Salsify and Beurre Blanc - James Martin Chef
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.
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
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