Butter-poached cod with samphire and sauce vierge
An indulgent buttery fish dish topped with a herby sauce and succulent samphire.
Ingredients
For the poached cod and samphire
- 160g/5¾oz unsalted butter
- 2 x 300g/10½oz cod fillets, skin-on and pin boned
- 400ml/14fl oz hot fish stock, to cover
- 200g/7oz samphire
For the sauce vierge
- 1 tsp coriander seeds
- 200ml/7fl oz extra virgin olive oil
- 1 garlic clove, crushed
- 2 beef tomatoes, diced
- 1 lemon, juice only
- 1 tbsp chopped fresh basil and chervil
Method
To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement.
Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes.
To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside.
To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar.
Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute.
Serve the cod with the remaining samphire and sauce vierge.
