Cod and Beurre Blanc
We like to pan fry this baby and serve it with a delicious potato rosti. James Martin has a banging recipe for it also with salsify which we’ve made many times but we tend to favour this!
Wine Pairing - Craven Chenin Blanc
- 4 cod fillets
- 1 bag samphire
- 120ml white wine
- 120ml white wine vinegar
- 80ml cream
- 2 shallots, finely chopped
- 200g butter
- 2 cloves garlic, finely chopped
- 1 pinch of cumin
- Salt and pepper to season
- 2 tsp lemon juice
- 500g Maris Piper spuds
- Prepare the rosti first.
- Peel then grate your potatoes, trying to have long strands.
- Squeeze out any excess liquid in the sliced potatoes.
- Gather all slices in a bowl.
- Add 60g clarified butter and salt and pepper to the potato in the bowl.
- Toss it all together.
- Prepare the cod.
- Pat your cod dry using kitchen roll.
- Season all pieces with salt and pepper.
- Get 2 pans ready for your fish and rosti.
- Melt 30g butter in a pan over medium to low heat.
- Lob the potato mix in the pan.
- Lightly pat it down with a spatula and try to round out the edges.
- Cook for 12 minutes, the bottom should be golden brown and crispy.
- Carefully flip the rosti.
- A handy way of doing this is covering the pan with a board for example and turning it upside down so the rosti falls onto the board.
- Melt another 30g butter in the pan and cook the other side again for 12 minutes.
- While the second side is cooking, begin to cook the fish and begin thinking about your sauce.
- Heat another pan over medium heat and add a dash of olive oil and 30g butter.
- Place your cod pieces in the pan.
- Fry cod for 4 minutes then turn over and fry again for another 4 minutes.
- Heat a very small pot of water to the boil.
- Drop in your samphire for 2-3 minutes then remove and set aside.
- Check the fish is flaky in the middle then remove and set aside.
- In a pot over medium heat, add your wine, vinegar and shallots.
- Bring to the boil then let simmer for about 7 minutes until reduced by about ⅔.
- Add your cream and season with salt and pepper.
- In small pieces begin adding butter while whisking vigorously.
- And we mean vigorously.
- Consistency should be like a hollandaise.
- Sieve sauce into bowl.
- Remove rosti from the pan now too and set aside.
- Cut into 4 slices to serve as a base for your fish.
- Serve fish atop each slice of rosti and pour over your sauce.
- Top with samphire.