Cod with sauce grenoble

Cod with sauce grenoble

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Capers, gherkins and beurre noisette, or brown butter, are the foundations of sauce Grenoble. It goes with all kinds of white fish, the classic being skate wings, but those aren’t the easiest to get hold of. I often do it with sole and crab, and you could try it with them too. Either way, it’s all about simple, fresh flavours that go so well together.

Ingredients

Quantity Ingredient
300g new potatoes
100g caper berries
100g gherkins
1 small bunch fresh chives
25ml olive oil
4 x 150g line-caught cod steaks
25g butter
300g asparagus
2 lemons, juiced
sea salt
freshly ground black pepper

Method

  1. Halve the new potatoes, if large. Bring a pan of salted water to the boil, add the potatoes and cook for 12–15 minutes, until tender. Drain and keep warm.
  2. While the potatoes are cooking, cut the caper berries into quarters and remove any stalks. Finely chop the gherkins and chives. Bring a pan of water to the boil for steaming the asparagus.
  3. Heat the oil in a large frying pan, season the cod with salt and pepper and cook, skin-side down, for 2–3 minutes. Turn it over, add the butter and cook for another 2–3 minutes. Transfer the fish to a warmed plate to keep warm.
  4. Meanwhile, steam the asparagus for 2–3 minutes, or until tender.
  5. Add the caper berries, gherkins, lemon juice and chives to the pan you cooked the fish in, and season with salt and pepper.
  6. To serve, divide the fish between each plate, spoon over the sauce and serve with the asparagus and potatoes.
Tags:
James Martin
Saturday Kitchen
quick meals
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