Coley with Beurre Blanc, Fried Herbs and Mixed Herb oil Recipe - Great British Chefs
Coley, crispy herbs and beurre blanc is a beautiful combination, and the classic sauce is much easier to make than you might think.
Ingredients
- 4 coley fillets
- 200g of unsalted butter, cold, cubed
- 150ml of white wine
- 2 shallots, finely diced
- 2 tbsp of fresh chives, finely chopped
- 1 handful of basil leaves
- 1 handful of coriander leaves
- mixed herb oil, for garnish
- neutral oil, for cooking
- iced water
More Like This
Coley with Winter Vegetables | Marine Stewardship Council
msc.org
Crispy Spiced Coley Recipe - Great British Chefs
greatbritishchefs.com
How to make Baked Cod With Beurre Blanc Sauce Recipe
slurrp.com
Herby Baked Cod Fillet Recipe - Cod Dishes | Schwartz
schwartz.co.uk
Steamed Cod with Salsify and Beurre Blanc - James Martin Chef
jamesmartinchef.co.uk
Herby Beef Cobbler - Irish Beef
irishbeef.co.uk
Easy Cowboy Butter - Versatile Herb Butter Sauce - Recipes by Clare
recipesbyclare.com
Seared Cod with Olivio Beurre Blanc — Olivio
olivio.com