With my parents in town for a few days we had some dinners out planned but also wanted a more chilled out dinner at mine, and this is what I cooked. We decided together in Whole Foods that cod loin was a good way to go and it most certainly was, with new potatoes, carrots and samphire. And generous helpings of the most amazing brown butter hollandaise sauce ever.
Cod loin with new potatoes and brown butter hollandaise, serve 3
450 g cod loin
500 g new potatoes
2-3 carrots, peeled and cut into batons
100 g samphire
salt and black pepper
Boil the potatoes in one pan and the carrots in another. Place the cod (cut into portions) in an oven tray and season. Bake in 100C oven until the inner temp is 43C. Leave to rest under tin foil. Cook the samphire in a little water with a knob of butter added for a few minutes until a little soft. Drain. Keep the vegetables warm while making the sauce.
Brown butter hollandaise, serves 4
4 egg yolks
100 g cold butter, cut into cubes
100 g browned butter
1 lemon, juice only
Gently heat the egg yolks in a non-stick pan while whisking. Add 1 tbsp lemon juice and stir until the yolks starts to thicken. Add the butter cubes a few at the time, stirring as they melt. Repeat until all the butter cubes have melted. Add the brown butter little by little while the sauce thickens. Season to taste and add more lemon juice if needed. Continue stirring with the whisk until pouring the sauce into a cold serving bowl. Add the chives and serve.
Asparagus is probably my favourite vegetable, at least during the time it is in season. The rest of the year it is probably in second place behind the aubergine.
One reason I think I love asparagus so much is its compatibility with buttery sauces. If it didn’t work so well with hollandaise it probably wouldn’t be my favourite.
Last time I had asparagus and hollandaise I flavoured the sauce with chives and added some crispy pancetta to the plate. It was really delicious and a dish I will cook again and again. I had it as a starter but I would happily eat it for brunch too with an added poached egg.
Asparagus with chives hollandaise and pancetta, serves 2
6-8 asparagus stems
6 thin slices pancetta
1 batch chives hollandaise (receipe below)
Break off the wooden part of the asparagus stems and cook in simmering water for 2-3 minutes. Drain. Fry the pancetta until crisp in a frying pan or in the oven. Make the sauce. Plate up and serve.
Chives hollandaise, serves 2-4
150 g salted butter
1/2 – 1 tbsp lemon juice
salt and white pepper
1 bunch chives, chopped
Mix egg yolks and lemon juice in a non stick sauce pan (start off with only half a tbsp lemon juice if you don’t want the sauce too sharp, you can add more towards the end). Cut the butter into cubes and put one or two into the egg yolks, while whisking. Let all the butter melt before adding more butter cubes and repeat this until all the butter is used. The sauce will slowly thicken and when it is thick enough, remove it from heat, still stirring, season and add the chopped chives. Serve.