Pan-Fried Cod With Spring Vegetables

• 500 g white asparagus, peeled and trimmed
• 600 g new potatoes, cut in half
• 300 g baby carrots, peeled
• 1 bunch spring onions, trimmed, coarsely chopped
• 2 cloves garlic, peeled and coarsely chopped
• 1/2 bunch parsley, finely chopped
• 4 stems dill, finely chopped
• 250 g softened butter
• 2 None shallots, peeled and finely diced
• 8 None peppercorns, crushed
• 40 ml white wine vinegar
• 3 None egg yolks
• 4 tbsp lemon juice
• 600 g cod fillet or firm white fish with skin on
• 2 tbsp flour
• 2 tbsp sunflower oil

1. Preheat oven to 400u0b0F. Mix herbs with 3 1/2 tbsp butter, and season. Place potatoes, asparagus, carrots, spring onion and garlic in a roasting pan. Dot with herb butter and add 4 tbsp water. Cover and roast for 30 mins.
2. For the sauce, make the shallot reduction. Bring 1/2 cup water, vinegar, shallots and peppercorns to a boil in a small saucepan. Simmer until liquid is reduced by 1/3, strain and let cool slightly. Meanwhile, clarify the butter. Melt remaining butter in a small saucepan over low heat and skim off foam. Carefully transfer only clear butter to a measuring cup. Place the cooled reduction over a double boiler, whisk in egg yolk until thickened then slowly stream in clarified butter until smooth and creamy. Add lemon juice and season. Remove from heat and keep warm.
3. To finish, season fish and dredge in flour, tapping off excess. Heat oil in a pan and fry fish for 2-3 mins on each side. Remove vegetables from oven and arrange on plates with fish and sauce. Garnish with dill and lemon slices.

potatoes, baby carrots, spring onions, garlic, parsley, dill, butter, shallots, peppercorns, white wine vinegar, egg yolks, lemon juice, flour, sunflower oil

Taken from recipes-plus.com/api/v2.0/recipes/17548 (may not work)