Cod with Tarragon Sauce, Asparagus-Pea Vegetable and Potatoes

Ingredients

• 650 g cod fillet
• 1 tbsp Lemon Juice
• flour
• butterclarified (for frying)
• 2 sprigs tarragon
• 500 g Potatoes
• 3 tbsp butter
• 150 g green peas
• 600 g asparagus
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 1 tbsp Lemon Juice
• Salt
• white pepper (freshly ground)

Instructions

1. 1.

   Wash and peel the asparagus, trim the ends and cut diagonally into pieces about 4 cm long. Cook the asparagus in boiling salted water for about 15 minutes until al dente. Add the peas during the last 3 minutes of cooking, then drain everything, rinse with cold water and let it drip dry.

2. 2.

   Peel, wash, halve, cut potatoes into wedges and cook in salted water for about 20 minutes, then drain and let them drip dry. Fry them in hot butter and season with salt and pepper.

3. 3.

   Wash the fish, pat dry, drizzle with lemon juice, season with salt and pepper. Cut the fillet into smaller pieces if needed and coat lightly in flour, tapping off excess. Heat clarified butter and fry the fish on both sides for about 4 minutes until golden brown.

4. 4.

   For the hollandaise melt the butter and skim off foam. Whisk egg yolks and wine in a metal bowl over a hot water bath until creamy. Remove from heat, add melted butter in small drops then in a thin stream while constantly stirring until a creamy sauce forms. Do not reheat further to avoid curdling. Season with lemon juice, salt and pepper.

5. 5.

   Set aside some tarragon leaves and finely chop the rest; fold into the sauce and adjust seasoning.

6. 6.

   Just before serving heat butter and toss the vegetable in it, then season with salt and pepper.

7. 7.

   Plate the fish with sauce and potatoes on plates and serve the asparagus-pea vegetable alongside.