Roast cod with creamy fennel sauce

    35 min

    A truly elegant meal, cod steaks are pan fried and topped with a delicate fennel and leek cream sauce. Fresh basil, warm butter beans, hard boiled eggs and aoili are a colourful and flavourful garnish.


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    Ingredients
    Serves: 4 

    • 4 cloves garlic, crushed
    • 120g mayonnaise
    • 225g butter, divided
    • 1 fennel bulb, sliced
    • 1 small leek, sliced
    • 1 carrot, sliced
    • 1 stick celery, sliced
    • 235ml dry white wine
    • 235ml double cream
    • 1 fish stock cube
    • 475ml boiling water
    • 1 (400g) tin butter beans, drained
    • 4 cod steaks with skin
    • salt and freshly ground black pepper, to taste
    • 1 bunch fresh basil, chopped
    • 2 hard boiled eggs, quartered

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Mix garlic into mayonnaise; set aside.
    2. Melt half the butter in a saucepan over low heat; add fennel, leek, carrot and celery. Cook vegetables until soft, about 5 minutes; stir in white wine and reduce liquid until almost dry, 3 to 4 minutes. Stir in cream and simmer gently.
    3. Combine fish stock cube and boiling water in a saucepan; add butter beans and simmer gently.
    4. Season cod steaks with salt and pepper. Melt remaining butter over medium-high in a large saucepan. Cook cod until golden on both sides and cooked through, 5 to 7 minutes per side.
    5. Stir chopped basil into cream sauce. Pour sauce on to plates; top with cod steak. Using a slotted spoon, arrange beans around cod and garnish with hard boiled eggs. Serve mayonnaise aoili on the side.

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