MKR Recipes Episode 4: Maria and Bailey’s Murray Cod with Citrus Beurre Blanc and Charred Leek

Ingredients

2 small leeks

1 bunch asparagus, trimmed

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1 tbs olive oil

4 x Murray cod fillets

Citrus Beurre Blanc

125ml dry white wine

60ml white wine vinegar

1 shallot, finely chopped

Finely grated zest of 1 lemon

Finely grated zest of 1 orange

250g unsalted butter, cubed

Fresh lemon juice, to taste

Method

1. To make beurre blanc, place wine, vinegar, shallot and zest in a small saucepan. Simmer until reduced by half. Strain and discard solids.
2. Return strained reduction to a saucepan and gradually whisk in butter, a cube at a time, ensuring each cube is fully melted and incorporated before you add the next. Whisk until smooth and thick. Remove from heat. Whisk in juice. Season.
3. To prepare leeks, trim away green part (keep for another use). Cut white part in half lengthways.
4. Heat an oiled chargrill pan over medium heat. Cook leek and asparagus, turning occasionally, until charred and tender. Season.
5. To cook the fish, heat the oil in a non stick frying pan over medium heat. Season fish and add to pan, skin-side down. Cook for 2-3 mins or until skin is crisp. Turn and cook for a further 1-2 mins or until just cooked through.
6. Serve fish and vegetables with beurre blanc sauce.