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J McDonald
Poached cod with asparagus and parsley
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Ingredients
Directions
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Bring a wide pan of water with salt to the boil.
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Place the asparagus in the boiling water and reduce the heat.
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Let it boil gently for 10 to 15 minutes and then turn off the heat.
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Let stand for 5 minutes until tender.
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Prick with a fork in the thickest part to check the doneness.
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Remove some nice little leaves from the parsley to garnish.
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Chop the rest coarsely with the unpeeled garlic.
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Melt the butter with the garlic and parsley and leave on a low heat for about 10 minutes.
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Strain through a very fine sieve so that the proteins of the butter remain.
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Keep the parsley butter warm or warm just before serving.
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Meanwhile, bring a pan with the water with the fish stock cubes to the boil.
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Cut the cod into eight equal parts.
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Put the fire at its lowest, put the cod in it and put the lid on.
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Cod of normal thickness needs 8 to 10 minutes to be cooked.
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Place any thinner pieces a few minutes later in the stock so that everything is ready at the same time.
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Do not let the water boil and keep it to the boil.
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Rinse the capers under the tap and let it drain.
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Serve the cod on the asparagus and drizzle with the capers, parsley butter and parsley.
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Tasty with boiled potatoes !.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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