From the Sea · French
Crisp-Skin Cod with Clams, Asparagus and Beurre Blanc
A thick cod fillet with golden, crackling skin perches on buttery toasted brioche and tender asparagus. Around it, sweet little clams sit in a velvety beurre blanc that has been enriched with their own briny cooking juices.
Test kitchen note: Keep the beurre blanc warm, never hot. Above a gentle simmer the emulsion breaks and the butter separates into a greasy pool.
Method 6 steps
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Simmer the shallot, wine and vinegar in a small saucepan until only about 2 tablespoons of liquid remain.
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Add the clams to a covered pan with 2 tablespoons of water and steam for 4 to 5 minutes until they open. Strain the juices into the shallot reduction and keep the clams warm.
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Over very low heat, whisk 5 tablespoons of the butter into the reduction one cube at a time until thick and glossy. Season and keep warm.
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Toast the brioche in the remaining butter until golden, and blanch the asparagus in salted water for 2 minutes.
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Dry the cod skin well and season. Sear skin side down in the hot oil for 5 to 6 minutes, pressing gently, then flip and cook for 1 to 2 minutes more.
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Place brioche and asparagus in each bowl, set the cod on top, spoon the sauce around and scatter the clams and herb leaves.
That is the whole pie. Enjoy every slice.
Pairs well with
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