Recipes - Cod and Asparagus

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Cod and Asparagus with Tartare Sauce

Serves two


For the tartar sauce

  • 3 soft boiled eggs
  • 1 tablespoon capers
  • Chopped herbs and greens of your choice (we used chives, fennel bronze, three cornered leeks and sorrel from the garden)
  • 300ml rapeseed oil
  • Lemon juice
  • A pinch of salt and pepper

For the cod

  • Two fillets of cod
  • 14-16 new season asparagus 
  • 30g butter


  1. To make the tartar sauce, mix 3 soft boiled eggs with one tablespoon of capers and chopped herbs. Then mix in 300ml of rapeseed oil until it has emulsified. Season with lemon juice, sea salt and cracked pepper
  2. In a hot pan with a little oil, place the cod in skin side down and cook for 3 minutes on a fairly high heat until the skin is brown
  3. Turn over and add 30g butter and continue for a further 3 minutes
  4. When you have turned the cod over, blanch the prepared asparagus in boiling salted water for 2 minutes
  5. Plate up the plain asparagus with the cod and a generous spoon of the warm tartare. Garnish with some of the herbs and enjoy

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