Porcini-Crusted Cod & Asparagus with Beurre Blanc
While this recipe might seem daunting at first glance — fancy sauce, lots of steps — don’t be fooled. The steps are straightforward and the directions are thorough. We guide you every step of the way. And if you haven’t tried beurre blanc before, you’re in for a treat. Lots of butter makes it creamy and satisfying, but it’s not overly heavy thanks to the shallot-wine-vinegar reduction. It’s one of our favorite sauces to pair with white fish.
Recipe - FRANCE AVE EDINA
Porcini-Crusted Cod & Asparagus with Beurre Blanc
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Ingredients
FOR THE BEURRE BLANC: 2 sticks cold unsalted butter
1 small shallot, minced
¼ cup white wine
¼ cupe white wine vinegar
1 tablespoon fresh tarragon, minced
Kosher salt, to taste
Black pepper, to taste
FOR THE ASPARAGUS: 1 bunch asparagus, trimmed
2 teaspoons L&B Extra Virgin Olive Oil
Kosher salt, to taste
Black pepper, to taste
FOR THE COD: ½ ounce dried porcini mushrooms
1 pound skinless cod, pin bones removed, cut into 4 fillets
Kosher salt
2 tablespoons grapeseed oil
2 tablespoons unsalted butter, chilled
Directions
- Heat oven to 425 F.
- TO MAKE THE BEURRE BLANC: Medium dice the 2 sticks of butter and store in the refrigerator until needed.
- In a small saucepan over medium heat, combine shallot, white wine, and vinegar, stir to combine and bring to a rapid simmer.
- Reduce liquid until about 2 teaspoons remain.
- Lower the heat to medium-low and add the cold butter 1 tablespoon at a time, whisking until the butter has melted before adding more. Note: The sauce should be the consistency of hollandaise sauce. If it’s too thick, e.g., more like mayonnaise, whisk in 1 tablespoon of water.
- Once all of the butter has been added, whisk in the tarragon and season with salt and pepper. Cover and keep warm while you prepare the asparagus and fish.
- TO MAKE THE ASPARAGUS: Toss the asparagus in the olive oil and season with salt and pepper.
- Lay the asparagus flat on a baking sheet and bake for 10 to 15 minutes or until it is tender and beginning to brown in some spots. Set aside.
- TO MAKE THE COD: Using a spice grinder, blend the dried porcini mushrooms into a powder and transfer the powder to a plate.
- Pat the cod fillets dry. Season them with a pinch of salt on one side, then dip that side into the porcini powder, pressing down slightly. Shake off any excess.
- In a large nonstick skillet, heat the grapeseed oil over medium-high heat, place the fillets in porcini-side down, and cook for 3 to 4 minutes, shaking the pan a bit to ensure the fillets don’t stick.
- Flip the fillets over and add the butter. Once the butter has melted and begins to foam, baste it over the fillets for about 3 minutes. Transfer the fillets to a plate lined with paper towels. Divide the cod fillets among 4 plates, spoon the beurre blanc over the fillets, and set the asparagus alongside them. Serve hot.
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Waterbrook Clean Cabernet Sauvignon Alcohol Removed Wine, 750 Millilitre
$16.99$0.02/ml
L&B Italian White Wine Vinegar, 17 Ounce
Deal
$6.49 was $7.99$0.38/oz
L&B Fresh Tarragon, 0.75 Ounce
$3.49$4.65/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Black Peppercorns Grinder, 2.99 Ounce
Deal
$10.99 was $12.99$3.68/oz
Fresh Green Asparagus, 1.25 Pound
$8.74 avg/ea$6.99/lb
L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce
Deal
$12.59 was $13.59$0.74/oz
Not Available
Not Available
Goodness Gardens Shroomz Porcini Dried Mushrooms, 0.5 Ounce
$7.99$15.98/oz
Fresh Wild Caught Alaska Cod Fillets, 1 Pound
Deal
$15.99/lb was $16.99/lb$15.99/lb
Not Available
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
Not Available
Directions
- Heat oven to 425 F.
- TO MAKE THE BEURRE BLANC: Medium dice the 2 sticks of butter and store in the refrigerator until needed.
- In a small saucepan over medium heat, combine shallot, white wine, and vinegar, stir to combine and bring to a rapid simmer.
- Reduce liquid until about 2 teaspoons remain.
- Lower the heat to medium-low and add the cold butter 1 tablespoon at a time, whisking until the butter has melted before adding more. Note: The sauce should be the consistency of hollandaise sauce. If it’s too thick, e.g., more like mayonnaise, whisk in 1 tablespoon of water.
- Once all of the butter has been added, whisk in the tarragon and season with salt and pepper. Cover and keep warm while you prepare the asparagus and fish.
- TO MAKE THE ASPARAGUS: Toss the asparagus in the olive oil and season with salt and pepper.
- Lay the asparagus flat on a baking sheet and bake for 10 to 15 minutes or until it is tender and beginning to brown in some spots. Set aside.
- TO MAKE THE COD: Using a spice grinder, blend the dried porcini mushrooms into a powder and transfer the powder to a plate.
- Pat the cod fillets dry. Season them with a pinch of salt on one side, then dip that side into the porcini powder, pressing down slightly. Shake off any excess.
- In a large nonstick skillet, heat the grapeseed oil over medium-high heat, place the fillets in porcini-side down, and cook for 3 to 4 minutes, shaking the pan a bit to ensure the fillets don’t stick.
- Flip the fillets over and add the butter. Once the butter has melted and begins to foam, baste it over the fillets for about 3 minutes. Transfer the fillets to a plate lined with paper towels. Divide the cod fillets among 4 plates, spoon the beurre blanc over the fillets, and set the asparagus alongside them. Serve hot.