The Cool House: Cod with Scallion Herb Buerre Blanc

Friday, August 15, 2008

Cod with Scallion Herb Buerre Blanc

How fast can I make dinner, if I have the ingredients to hand?

Like these gorgeous, fresh cod fillets? And a couple of lemons?
I'll start by steaming some rice, and while that's cooking I'll pour a little wine into the dish and cover the fish with some greaseproof paper. Into the microwave, 'cos that's one the the microwave does well, steamed fish fillets. It only takes a couple of minutes or so.

Meanwhile, some vermouth, lemon juice in a pan with scallions and herbs. Plus whisked-in pieces of butter.*

Plate the dish and voila. Dinner. In almost as little time as it would take to watch the youtube videos I've posted recently - twenty minutes or less.

*Scallion Herb Beurre Blanc

• 2 scallions, finely chopped
• 1 sprig thyme, 3 sage leaves, finely chopped
• 1/4 cup dry vermouth
• 1/4 cup freshly squeezed lemon juice
• 1 stick unsalted butter, cut into pieces
• Salt and pepper to taste

In a saucepan, combine scallions and finely chopped herbs with the vermouth. Reduce to 2 tablespoons. Add the lemon juice and reduce again. Remove from heat and whisk in one pat of butter at a time until all the pieces of butter are combined. Add salt and pepper to taste.

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