Pan-Fried Cod With Spring Vegetables

16 ingredients
3 steps

Ingredients

  • 1 1/8 pounds white asparagus peeled and trimmed
  • 1 1/3 pounds new potatoes cut in half
  • 2 1/3 cups baby carrots peeled
  • 1 bunch spring onions trimmed, coarsely chopped
  • 2 cloves garlic peeled and coarsely chopped
  • 1/2 bunch parsley finely chopped
  • 4 stems dill finely chopped
  • 1 1/8 cups softened butter
  • 2 shallots peeled and finely diced
  • 8 peppercorns crushed
  • 2 11/16 tablespoons white wine vinegar
  • 3 egg yolks
  • 4 tablespoons lemon juice
  • 1 1/3 pounds cod fillet or firm white fish with skin on
  • 2 tablespoons flour
  • 2 tablespoons sunflower oil

Directions

  1. 1
    Preheat oven to 400°F. Mix herbs with 3 1/2 tbsp butter, and season. Place potatoes, asparagus, carrots, spring onion and garlic in a roasting pan. Dot with herb butter and add 4 tbsp water. Cover and roast for 30 mins.
  2. 2
    For the sauce, make the shallot reduction. Bring 1/2 cup water, vinegar, shallots and peppercorns to a boil in a small saucepan. Simmer until liquid is reduced by 1/3, strain and let cool slightly. Meanwhile, clarify the butter. Melt remaining butter in a small saucepan over low heat and skim off foam. Carefully transfer only clear butter to a measuring cup. Place the cooled reduction over a double boiler, whisk in egg yolk until thickened then slowly stream in clarified butter until smooth and creamy. Add lemon juice and season. Remove from heat and keep warm.
  3. 3
    To finish, season fish and dredge in flour, tapping off excess. Heat oil in a pan and fry fish for 2-3 mins on each side. Remove vegetables from oven and arrange on plates with fish and sauce. Garnish with dill and lemon slices.

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