Cod in Beurre Blanc with Serrano Ham
over herbed mash with broccolini, almonds & green beans
Did you know that cod is a lean saltwater fish? This fillet is low in fat, but high in protein!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Cod fillet
(Contains Fish)
20 g
Serrano ham
50 g
Beurre blanc
(Contains Fish, Milk, Celery, Wheat)
250 g
Potatoes
5 g
Tarragon and chives
5 g
Fresh flat leaf parsley
(May be present Celery)
½ piece
Garlic
25 g
Organic crème fraîche
(Contains Milk)
100 g
Green beans
100 g
Broccolini
10 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
1
[Plant-based] milk
to taste
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Peel or thoroughly wash the potatoes and then cut into rough pieces. Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
Discard the tips of the green beans and transfer to a deep frying pan. Add the broccolini and submerge with water. Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 6 - 8 minutes. Drain and return to the pan.
Tear the Serrano ham into smaller pieces and transfer to a parchment-lined baking sheet. Bake in the oven for 6 - 8 minutes. Meanwhile, transfer the crème fraiche to a tall container, along with the garlic, tarragon, chives and half of the parsley. Process with an immersion blender until smooth, then set aside. Finely chop the rest of the parsley.
Heat a clean frying pan over high heat and toast the shaved almonds until golden-brown. Remove from the pan and set aside. Melt a knob of butter in the same pan over medium-high heat and fry the cod for 1 - 2 minutes per side. Season to taste with salt and pepper. Reduce the heat to medium-low, then add the beurre blanc and heat for 2 minutes.
Add a knob of butter to the vegetables and fry for 3 - 4 minutes over medium-high heat. Season to taste with salt and pepper. Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred. Stir in the green sauce, then add the mustard and season to taste with salt and pepper.
Serve the mash on plates and top with the vegetables, the cod and the Serrano ham. Drizzle over the beurre blanc. Garnish with the shaved almonds and the chopped parsley.
Did you know... green beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised.