麻豆约拍

by Rick Stein from Rick Stein鈥檚 Long Weekends听

Prep time: less than 30 mins

Cooking time: 30 mins to 1 hr

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Serves 4

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Ingredients

40g butter, plus extra for greasing

2 leeks, sliced

1 onion, chopped

2 carrots, sliced

600g cod loin, skinned and cut into 3cm chunks

2 tbsp plain flour

50ml dry white wine

Salt and freshly ground black pepper

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For the B茅arnaise sauce

70ml white wine vinegar

2 shallots, finely chopped

2 sprigs fresh tarragon

1 bay leaf

6 peppercorns

4 egg yolks

300g unsalted butter

1tsp fresh tarragon, chopped

Salt and freshly ground black pepper

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Method

Melt the butter in a saucepan over medium heat and sweat the leek, onion听and carrot until softened and starting to caramelise, about 5-10 mins.

Add the cod and the flour, and stir for 1-2 mins. Add the white wine and allow to thicken for 1 min. Season with salt and pepper to taste.听 Spoon into a buttered oven dish and cover.

Heat the oven to 180C/160C Fan/gas 4.

For the sauce, warm the vinegar in a saucepan over a medium heat, and add the shallots, tarragon, bay leaf and peppercorns. Cook until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled.

Bake the cod and vegetables for 15-20 mins.

Meanwhile, beat the egg yolks with a teaspoon of water. Stir into the cooled vinegar.听

Pour the mixture into a bain-marie (a bowl set over a pan of simmering water) over a medium heat and whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.

Melt the unsalted butter.

Remove the bowl from the heat and slowly pour in the melted butter in a steady stream, whisking continuously, until the mixture has thickened and is smooth.

Fold in the chopped tarragon and season to taste with salt and pepper.

Heat the grill to hot.听 Take the cod from the oven and pour the B茅arnaise sauce over it.听 Flash under the hot grill for 3-4 mins until nicely browned, and serve.

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