A dead simple, quintessentially French recipe. To make the sauce leeks are cooked in butter with a splash of wine, some cream is added at the end and then the whole thing is blended until it’s silky-smooth. Lighter and greener than a traditional beurre blanc sauce and maybe, dare I say it, tastier…a white, firm fleshed fish is a perfect matchup but it would also be delicious with roasted chicken breast or even over pasta!
Ingredients
- Serves 4
- 4 equal size pieces cod, (150 g/ 5 oz each) pieces of cod or other firm fleshed white fish in fillets
- Butter for dish
- Sea salt and Pepper
- Drizzle of olive oil
- For the leek sauce
- 270g (about 2) leeks, white part only, finely sliced
- 65g (about 2) thinly sliced shallots
- 56 g (4 tbsp) unsalted butter
- 120 ml (½ cup) dry white wine
- 240 ml (1 cup) heavy cream
- Water, chicken stock or fish stock to thin the sauce if necessary
- 20 g (about 1 cup) chopped flat-leaf parsley
- For the vegetables
- 60g (1 cup) shelled green edamame (fresh or frozen)
- 1 bunch asparagus spears
- 1 tbsp olive oil
Instructions
- To prepare the sauce: Heat the butter in a skillet over medium heat. Add the leeks, shallots and ½ tsp of salt and cook, slowly without browning for 10 minutes or until soft, stirring occasionally.
- Add the wine and let it completely reduce, then the cream and simmer for 3 minutes. Add the parsley and cook one more minute then transfer mixture to a blender or bowl of a food processor and purée until smooth. Return the mixture to the skillet. If the sauce seems a bit too thick, thin it down with chicken stock, water or fish stock. Taste, and adjust seasoning for salt and freshly ground black pepper. Keep warm.
- To prepare vegetables: Blanch the edamame and asparagus in salted boiling water for 1 to 2 minutes. Transfer to cold water to cool; drain and set aside
- To cook the fish. Preheat the oven to 160°C (320°F). Season the fish with salt and pepper and place in a generously buttered roasting pan and drizzle with olive oil. Bake for 15 to 20 minutes or until firm to the touch and cooked through.
- While the fish is cooking, heat olive oil in a skillet and sautée blanched vegetables for a minute or two. Season to taste and keep warm.
- Place a spoonful of leek sauce onto warm individual plates and top with a piece of fish. Serve with sautéed vegetables.
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https://www.charlottepuckette.com/recipes/main-dish-seafoodfish/oven-roasted-cod-with-leek-sauce-and-sauteed-green-vegetables/
