Ingredients:
1 lemon
1 cup dry white wine
2 teaspoons cornstarch
1 tablespoon shallot
1 bay leaf
6 whole black peppercorns
1 1/4 pounds cod
Salt
Ground pepper
4 sprigs tarragon
1 1/2 pounds asparagus
1/2 cup water
2 tablespoons olive oil
Putting it all together:
Step One: Take your lemon and cut it in half. Juice half of the lemon into a small saucepan being careful not to squirt any in your eye or "accidentally" squirt an innocent bystander. Put the other half aside (you may need to hide it if you accidentally lemoned your friend). Add your wine and cornstarch to the saucepan and whisk these together so they're combined. From here add the shallot, bay leaf, and peppercorns. Turn your stove on and bring this mix to a boil. Once things start bubbling, reduce the heat to a simmer and allow the mixture to cook until the volume has reduce to half of what you started (this will take about 10 minutes).
Step Two: While your sauce is being made, sprinkle your cod with salt and pepper. Top each portion with tarragon. Find your hidden lemon half and thinly slice it so you have a few pieces to top your fish with.
Step Three: Take out your asparagus and place it in a large skillet so it forms one layer. Add your water and top the asparagus with your fish. Bring these ingredients to a boil and then cover and cook for about 4-5 minutes (your asparagus should be tender and your fish should be cooked).
Step Four: Go back to your original saucepan and sauce. Strain it into a bowl and then put it back in your pan. Turn your burner to low and add your olive oil. Add a pinch of salt and then remove the sauce from the heat.
Step Five: Grand finale! Serve your fish and the asparagus topped with your fancy sauce.
Do you plan on making this meal? Let us know what you think and if you try it, we'd love to see your pictures.
