Servings: Portions
Steamed cod fillet with asparagus and cream sauce
This dish pairs well with a glass of rosé or white wine on a terrace on a warm spring or summer day. The dish is mild, but the ingredients complement each other well.
Equipment
- Sauté Pan
- Cutting Board
- Chef'S Knife
- Grater
- Baking Paper
- Pot
Ingredients
Steamed cod
- 200 gram Cod Fillet in pieces of 100 grams
- 1 pcs. Shallots
- 100 gram White Wine Dry white wine
- 200 gram Whipping Cream
- Lemon Zest from an organic lemon
- Salt
- Pepper
- 10 gram Butter
- 13.5 gram Olive Oil
- Fresh thyme
- Broad leaf parsley
Asparagus
- 200 gram Butter
- 200 gram Water
- 1 bunch Asparagus
Garnish
- Nasturtium
- red sorrel
- Garlic Sprouts
Instructions
Steamed cod fillet
- Heat a sauté pan with butter and oil over medium heat.
- Finely chop the shallots, and sauté them until translucent, without browning.
- Add parsley, thyme, and white wine. Let it reduce a bit before adding the cream.
- Grate lemon zest into the sauce and bring everything to a boil.
- Place the two pieces of cod on separate pieces of parchment paper. Add them to the sauce. Reduce the heat so the sauce doesn't boil but merely simmers.
- Steam the cod for about 10 minutes, checking regularly to ensure it doesn't overcook. Use a meat needle to check if the fish is done (insert the needle into the side of the fish, pull it out, and place the needle on your lip. If it feels warm, the fish is done).
- Remove the fish and let it drain on a kitchen towel.
- Let the sauce reduce a bit more and season with salt, pepper, and perhaps more lemon zest.
Asparagus
- Add water and butter to a pot and bring to a boil.
- Add the broken and washed asparagus to the pot.
- Reduce the heat to a simmer and cook for 5 minutes.
- Remove the cooked asparagus and let them drain on a kitchen towel.
- Arrange on the desired plate and garnish with nasturtium and wood sorrel.
- Pour the sauce into a sauceboat and serve immediately.