Recipe · Fish · Griddle
Cod with Asparagusand Beurre Blanc
A thick, beautiful piece of cod seared on The Bastard Half Moon Griddle. Served with grilled green and white asparagus, charred leek and a classic beurre blanc made with white wine, butter and tarragon. Fresh, rich and perfectly balanced.
What you need
Ingredients
For the cod
- 600 g cod fillet, preferably a thick piece
- 1 tbsp olive oil
- Smoked Maldon salt
- Black pepper
- 1 lemon, zest
- 1 bunch white asparagus
- 2–4 thin leek stalks
- 2 tbsp olive oil
- ½ lemon, juice
- 150 ml white wine
- 30 ml apple cider vinegar
- A few sprigs of tarragon
- Lemon juice to taste
For the vegetables
- 1 bunch green asparagus
For the beurre blanc
- 150 g cold butter, cut into cubes
How to make it
Method
Prepare the vegetables
Peel the white asparagus and trim the tough ends. Trim the base of the green asparagus too. Drizzle both with olive oil and season with smoked salt. Rinse the leeks and pat dry.
Fire up The Bastard
Heat The Bastard to 180–200°C. Place the Half Moon Griddle and let it preheat properly. Set up a direct grill zone alongside for the asparagus and leek.
Make the beurre blanc reduction
Put the white wine, apple cider vinegar and tarragon in a small saucepan. Reduce down to about one third. Set the reduction aside — whisk in the cold butter just before serving.
Char the leek
Place the leek directly over the coals until the outside is dark and charred and the inside is soft. Rest briefly, peel away the outer layer and cut the soft core into pieces. Season with olive oil, lemon juice and a little smoked salt.
Grill the asparagus
Grill the asparagus briefly over direct heat. They should get some colour but keep their bite. Set aside in a warm spot.
Finish the beurre blanc
Return the reduction to a low heat. Whisk in the cold butter piece by piece. Do not let the sauce boil or it will split. Season with salt and a little lemon juice. Strain for a smoother finish.
Cook the cod on the Half Moon Griddle
Pat the cod completely dry. Rub lightly with olive oil, smoked salt, black pepper and lemon zest. Lightly oil the griddle and place the cod on the hot surface. Cook until the underside is beautifully coloured, then carefully turn and cook the other side briefly. The fish is ready when it just begins to flake — aim for an internal temperature of 48–52°C.