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Frixos Personal Chefing

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Cod, Vine Beans and Potatoes with Xynisteri White Sauce

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Flaky cod paired with vine beans and potatoes all coming together with a type of ‘Beurre Blanc Sauce’ made with our local white wine ‘Xynisteri’ variety where margarine, instead of butter, has been used.

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Cod, Vine Beans and Potatoes with Xynisteri White Sauce

Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: International
Servings: 4 People

Ingredients

For the Cod

  • 4 Cod Fillets , about 200g each
  • 80 g Margarine Original , Charalambides Christis
  • 2 tbsp Rapeseed Oil , or any vegetable oil
  • 120 ml Chicken Stock
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly ground Black Pepper

For the Potatoes

  • 20 Baby Potatoes , washed well, kept whole, not peeled
  • 1 tbsp Margarine Original , Charalambides Christis
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly ground Black Pepper

For the Vine Beans

  • 40 Fresh Vine Beans
  • 2 tbsp Margarine Original , Charalambides Christis
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly ground Black Pepper

For the Xynisteri White Sauce

  • 150 ml Xynisteri White Wine
  • 2 Large Shallots , finely minced
  • 50 ml Dairy Cream with 35% fat , Charalambides Christis
  • 200 g Margarine , Original, Charalambides Christis, cold
  • 1 tbsp Peppercorns , whole
  • 1 tbsp Dry Coriander , whole
  • 2 Bay Leaves
  • 2 tbsp Tarragon , finely chopped
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly ground Black Pepper

Instructions

  • We start with the potatoes by washing them well. Place a medium pot on high fire ¾ filled with water, bring to a boil and add the potatoes. Simmer for 15’, remove from fire and allow to dry for about 5’.
  • Place a large sautéing pan on medium heat and when it heats up add the margarine. Allow to melt and then drop in the potatoes. Stir and toss, season with the salt and pepper and remove from the pan. If your pan cannot take all the potatoes, then do in 2 batches.
  • For the vine beans, cut their ends/tips and place them in the same pan used for the potatoes on high heat. Add the margarine and wait for a minute or two to melt and froth.
  • Add the vine beans and spread them all over the pan so that each one of them is touching the pan. Sauté for 2-3’ until they blister and char and then turn them to their other side for another minute or so. Season with the salt and pepper and remove from the pan. If your pan cannot take all the vine beans, then do in 2 batches.
  • For the cod fillets, we cook 2 fillets at a time and we use once again the same sautéing pan. Place it on medium heat, add half the oil and half the margarine and wait for a minute to heat up. Add to the pan 2 cod fillets and fry for 3’ without moving them. Flip them on their other side, season with the salt and pepper and pour half the chicken stock. Cover the pan with a lid, reduce the heat to low and steam for 6’.
  • While the cod fillets are steaming, we make the sauce by placing the wine, shallots, bay leaves, peppercorns and coriander in a medium saucepot. Boil until the wine is almost all reduced. On low heat whisk in the fresh cream and then add the margarine a bit at a time. Keep on whisking on and off the heat and do not allow the sauce to boil. Once a thick sauce is created, strain through a sieve, season with salt and pepper. Add the tarragon and keep aside in a warm but not hot place, covered.
  • Set up in 4 individual plates some vine beans, drizzling over them some of the sauce. Place on top a cod fillet and finely drizzle some more of the sauce. Place on the side some potatoes and enjoy with a glass of Xynisteri wine.

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