Poached Cod & Asparagus
"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...."
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
ADVERTISEMENT