Baked cod loin with new potatoes and brown butter hollandaise

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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

butter 

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

salt, pepper

chives, chopped 

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. 

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Squid with samphire and lime herb butter

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The past weekend was a complete write-off with a terrible flu, hay fever and the badly, for me, timed heat wave. In general I love heat and am always cold, but not when I am poorly. So apart from staying in bed and trying to keep cool I did little else than alternate between reading Gone Girl and watching series.

Luckily I had a well-stocked fridge so at least I could treat myself to some nice suppers. This ridiculously simple and summery dish was such a treat. I love that samphire taste like the sea and frying squid only takes a minute or two.

Squid with samphire and herb butter, per portion

80 g samphire

120-150 g squid, either just the tubes or baby squid with tentacles 

salt, pepper

Lime herb butter:

50 g softened salted butter

3 tbsp chopped fresh herbs; I used mint and parsley

1/2 tsp lime zest

some ground black pepper

Mix together the herbs, zest and butter and put aside. Clean the squid and slice the tubes. Quickly fry the squid in some neutral oil. Season using only a pinch of salt and some black pepper. 

Steam the samphire for 2-3 minutes. (No need to season as salty in itself). 

Serve with a wedge of lime and some nice bread.