Pan-Fried Cod With Spring Vegetables

• 1 1/8 pounds white asparagus peeled and trimmed
• 1 1/3 pounds new potatoes cut in half
• 2 1/3 cups 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
• 1 1/8 cups softened butter
• 2 shallots peeled and finely diced
• 8 peppercorns crushed
• 2 11/16 tablespoons white wine vinegar
• 3 egg yolks
• 4 tablespoons lemon juice
• 1 1/3 pounds cod fillet or firm white fish with skin on
• 2 tablespoons flour
• 2 tablespoons 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.

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

Taken from www.yummly.com/recipe/Pan-Fried-Cod-with-Spring-Vegetables-1411499 (may not work)