Porcini-Crusted Cod & Asparagus with Beurre Blanc
Servings:*
4 servingsIngredients
- For the beurre blanc:
- 2 sticks cold unsalted butter
- 1 small shallot, minced
- ¼ cup white wine
- ¼ cupe white wine vinegar
- 1 tablespoon fresh tarragon, minced
- Kosher salt, to taste
- Black pepper, to taste
- For the asparagus:
- 1 bunch asparagus, trimmed
- 2 teaspoons L&B Extra Virgin Olive Oil
- Kosher salt, to taste
- Black pepper, to taste
- For the cod:
- ½ ounce dried porcini mushrooms
- 1 pound skinless cod, pin bones removed, cut into 4 fillets
- Kosher salt
- 2 tablespoons grapeseed oil
- 2 tablespoons unsalted butter, chilled
Directions
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Heat oven to 425 F.
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To make the beurre blanc: Medium dice the 2 sticks of butter and store in the refrigerator until needed.
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In a small saucepan over medium heat, combine shallot, white wine and vinegar, stir to combine and bring to a rapid simmer. Reduce liquid until about 2 teaspoons remain.
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Lower the heat to medium-low and add the cold butter 1 tablespoon at a time, whisking until the butter has melted before adding more. Note: The sauce should be the consistency of hollandaise sauce. If it’s too thick, e.g., more like mayonnaise, whisk in 1 tablespoon of water.
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Once all of the butter has been added , whisk in the tarragon and season with salt and pepper. Cover and keep warm while you prepare the asparagus and fish.
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To make the asparagus: Toss the asparagus in the olive oil and season with salt and pepper.
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Lay the asparagus flat on a baking sheet and bake for 10 to 15 minutes or until it is tender and beginning to brown in some spots. Set aside.
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To make the cod: Using a spice grinder, blend the dried porcini mushrooms into a powder and transfer the powder to a plate.
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Pat the cod fillets dry. Season them with a pinch of salt on one side, then dip that side into the porcini powder, pressing down slightly. Shake off any excess.
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In a large nonstick skillet, heat the grapeseed oil over medium-high heat, place the fillets in porcini-side down, and cook for 3 to 4 minutes, shaking the pan a bit to ensure the fillets don’t stick.
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Flip the fillets over and add the butter. Once the butter has melted and begins to foam, baste it over the fillets for about 3 minutes. Transfer the fillets to a plate lined with paper towels.
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Divide the cod fillets among 4 plates, spoon the beurre blanc over the fillets and set the asparagus alongside them. Serve hot.