Ingredients
Units Scale
For the chicken butter sauce base
- 2 Chicken wings (mid point to wing tip) cut up into chunks or halved
- 1 shallot
- 1 clove of garlic
- 1 sprig of thyme (or herbs of your choosing i.e parsley, tarragon, coriander etc)
- 1 tsp of chopped red chilli
- 1/2 tsp of fennel seeds
- 1 tsp of tomato paste
- 250ml (1 cup) of home-made brown chicken stock
- 100ml of dry white wine
- 100g of non-salted butter
For the cod and garnish
- 2 Cod loins (150g each)
- 2 Spring onions
- Handful of dill
- Baby coriander
Instructions
For the sauce
- Add a bit of cooking oil to a frying pan on a medium-high heat and add the chicken wings. Fry until they are browned all over – be careful as they will spit as they cook.
- Optional: remove the rendered chicken fat through a sieve (be careful not to lose any ingredients that you added).
- Once the chicken wings are browned, add shallots, garlic, herbs, tomato paste chilli & fennel flakes. Fry for 1-2 minutes.
- Deglaze the pan with the white wine and reduce until only a syrupy amount is left.
- Add chicken stock and reduce until the sauce has thickened (it should be close to coating the back of a spoon).
- Add butter in, in cubes and whisk to emulsify.
- Strain sauce through a sieve and reserve.
For the cod
- Place seasoned cod loins in a steamer and steam until the centre of the fish has reached 55c/131f internal temperature (use an electronic instant read thermometer. This should take around 5-7 minutes depending on size.
- Plate cod on the sauce with dill oil and spring onion & coriander salad on top. Serve immediately
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauces
- Cuisine: French