Ingredients
- 2 pieces of skinless cod, approx 130g each
- Sea salt
- 1 shallot, thinly sliced
- 100ml white wine vinegar
- 100ml white wine
- 200ml cream
- 100g cold butter, cubed
- Juice of ½ lemon
- 1 tbsp caster sugar
- 4-5 asparagus spears, trimmed
- 1 tbsp olive oil
- Picked dill fronds
- Zest of ½ lemon
- Black pepper
- ½ tbsp finely diced chives
- Place the cod pieces on a plate and season with salt, then place in the fridge for 30 minutes.
- Prep a steamer and place on the hob, so it is ready to steam the cod. Start the sauce by adding the shallot, vinegar and wine to a small saucepan and placing on a high heat. Bring to a simmer and allow the liquid to reduce by half, then add the cream. Allow the liquid to reduce by half again, then remove the pan from the heat and whisk in the cold cubes of butter gradually. Finish the sauce by seasoning with some lemon juice.
- Place a small piece of parchment paper in the steamer, enough to sit the cod pieces on and prevent them sticking. Remove the cod from the fridge and place in the steamer on the parchment. Place the lid on the steamer and steam the cod for 5 minutes, then remove from the heat.
- Place a medium saucepan on the heat and add some freshly boiled water from the kettle. Season the water with sugar and some salt, then blanch the asparagus spears in the boiling water for 2 minutes. Strain the asparagus spears, then chop them at angles into 2-3 pieces. Dress in olive oil and add to a serving dish along with some dill fronds. Place the steamed cod on top and spoon on some of the vinegar butter. Finish with some lemon zest, black pepper and diced chives.
