Steamed cod with dill beurre blanc and coco beans recipe
A recipe for steamed cod served with a luscious beurre blanc and coco beans from chef Taz Sarhane of London’s Cycene restaurant.
Ingredients
- Line-caught cod
- Dill
- Cultured butter
- Double cream
- Dried coco beans
- Chicken stock
- Banana shallots
- Garlic cloves
- Guanciale
- Sherry vinegar
- Freshly ground black pepper
- Sea salt
- Samphire
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