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Poached Cod & Asparagus

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Source: © EatingWell Magazine

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  4 servings

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.

RECIPE INGREDIENTS

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

Poached Cod & Asparagus Recipe at Cooking.com

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DIRECTIONS

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2011

Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

228

Fat. Total:

Protein:

25g

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

61mg

Sodium:

395mg

% Cal. from Fat:

28%

Spotlight Recipe Review

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Rating:

by: Ken

Reviewed: 06/04/2012

Good recipe, but a misleading photograph

I really love the recipe, but in order to make four servings as shown at once, I would have to have a skillet that could hold at least 32 asparagus at one time. Sorry but I just don't have one of those in my kitchen. It's just not realistic. BTW, how do you get the lemons to look like that after poaching for 10 minutes?

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