Poached Cod & Asparagus
- Active Time 25m
- Total Time 25m
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.
- 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
Juice half the lemon into a small saucepan; reserve the other half. Whisk in the wine and cornstarch until combined. Add the shallot, bay leaf and peppercorns. Bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until thickened and reduced by about half, 10 to 12 minutes.
Meanwhile, sprinkle the 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 the asparagus in an even layer in a large skillet. Add the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
228 calories; 7g total fat; 4g total saturated fat; 61mg cholesterol; 395mg sodium; 7g carbohydrates; 2g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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