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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4 cloves garlic, crushed
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
Mix garlic into mayonnaise; set aside.
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.
Combine fish stock cube and boiling water in a saucepan; add butter beans and simmer gently.
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.
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.