For those who didn't know yet, I love asparagus. Not only on the white but yes, they are now at their maximum in the season so you can't ignore that. Yesterday was such a beautiful, sunny day that I felt like a sunny dish. Not too complicated, but super tasty. And it worked!

Ok, it took a little more time than planned (if not…) but that is mainly because I have one sous vide set and both the asparagus and cod are cooked sous vide. The asparagus 40 minutes at 88°C and the fish 30 minutes at 45°C, you understand that this does not happen at the same time… But when you taste it, it was more than worth the wait. And check the shine of the cod.

I rolled the cod fillet tightly, hence the beautiful shape. It lies on white asparagus with a few raw 'ribbons' of green asparagus and some young basil leaves. A classic beurre blanc with parsley/chive oil to finish.

I drank a nice South African wine with it, a blend of Chardonnay and Sauvignon Blanc. Nicely balanced by combining the full with the fresh. Just like the court actually.

Got an appetite? To work!

Kabeljauw met asperges en beurre blanc — Pin
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Cod with asparagus and beurre blanc

5 from 1 vote

Course: appetizerDifficulty: Average

Portions

persons

Waiting time

hours

Preparation time

minutes

Tools:
– Sous vide set

Ingredients

1 1 cod fillet
5 5 White asparagus
butter
mace (leaves)
1 1 green asparagus
Herb oil with parsley and chives
beurre blanc
40 ml 40 Noilly Prat (vermouth)
100 ml 100 White wine
0,5 0,5 shallot, in rings
10 ml 10 Chardonnay vinegar
0,5 0,5 bay leaf
1 1 sprig of thyme
4 4 white peppercorns (or black, too); bruised
150 gr 150 cold butter, cubed
lemon juice
cayenne pepper

Preparation

Codfish
Pat the cod dry. Place two sheets of cling film on your counter, sprinkle a pinch of salt and (white) pepper on it and roll the fish tightly in it. Tie tightly and place in the freezer for 1.5 hours.
Then remove from the freezer and cut into slices, about 2.5-3cm thick. You need one per person. You leave the foil around it, which also keeps the fish in shape in the vacuum bag.
Vacuum the slices with a few drops of olive oil for 30 minutes at 45°C.
asparagus
Peel the asparagus well, cut off the woody end and vacuum seal together with a knob of butter and some mace leaves. Cook for 40 minutes at 88°C.
Use a vegetable peeler to peel beautiful ribbons from the green asparagus, place them in a bowl of cold water.
beurre blanc
Place in a saucepan: Noilly Prat, white wine, shallot, vinegar, bay leaf, thyme and pepper. Bring to a boil and reduce by a third.
Pour through a fine sieve and stir here (off the heat) the lumps of cold butter piece by piece until you get a nice thick sauce. If it does start to curdle, you can heat it a little bit.
Season with a few drops of lemon juice and a pinch of cayenne pepper.
layout
Cut the asparagus to size, they should come out just under the cod. Cut them diagonally, that looks just a little nicer.
Place them in the middle of your plate and divide some green asparagus ribbons over them. You can also trim them if they are too big.
The cod fillet can then be served on the asparagus. Only remove the foil when the fish is in the right position, otherwise you run the risk of it falling apart.
Heat the beurre blanc (do not let it boil!), froth with a hand blender or whisk if necessary and spoon a few tablespoons around the asparagus and the fish.
Drizzle some of the herb oil all around.
Enjoy your meal!

Tip

Do you, like me, have 'only' one sous vide set? First cook the asparagus and then place the bag in cold water. Place the bag with the cod for fifteen minutes, then they will be nice and warm again and you can use them.