In this recipe, we poach the cod right on top of the asparagus. The result is perfectly cooked cod and tender-crisp asparagus. The sauce is our take on beurre blanc—a traditional French sauce made with wine and lots of butter. Ours uses a little cornstarch for thickening and a judicious amount of butter for flavor.
Time: 25 minutesIngredients
1 lemon, divided
1 cup dry white wine
2 teaspoons cornstarch
1 tablespoon thinly sliced shallot
1 bay leaf
5 whole black peppercorns
1 1/4 pounds cod, cut into 4 equal portions
1/2 teaspoon salt, divided
1/4 teaspoon ground white or black pepper
4 sprigs fresh tarragon
1 1/2 bunches asparagus, (about 1 1/2 pounds), trimmed
1/2 cup water
2 tablespoons butter
Juice half the lemon into a small saucepan; reserve the other half. Whisk in wine and cornstarch until combined. Add shallot, bay leaf and peppercorns. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened and reduced by about half, 10 to 12 minutes.
Meanwhile, sprinkle cod with 1/4 teaspoon salt and pepper. Place a tarragon sprig on each portion. Thinly slice the remaining lemon half and lay the slices over the tarragon.
Place asparagus in an even layer in a large skillet. Add 1/2 cup water. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 4 to 5 minutes.
Strain the reduced sauce through a sieve into a bowl. Return it to the pan. Over low heat, swirl butter into the sauce 1 tablespoon at a time until melted. Stir in the remaining 1/4 teaspoon salt and remove from the heat.
Serve the fish and asparagus topped with the sauce.
Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.
- Added Sugars
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Folate (34% daily value)
- Vitamin C (22% dv)
- Potassium &
- Vitamin A (21% dv)
- Carbohydrate Servings
- 1 vegetable
- 3 lean meat
- 1 fat