![Cod with Dill Hollandaise](/on/demandware.static/-/Sites-LCAU-Library/default/dwf3bd9350/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000465_ENG.png)
Main ingredients
- Fish & Seafood
Ingredients
Method
Ingredients
- 1 shallot
- 1 clove of garlic
- 15g butter
- 12 cavolo nero (black kale) leaves
- 4 x 100g pieces of cod (without skin)
- Salt and black pepper
- 150ml dry white wine
For the Dill Hollandaise:
- 2 egg yolks
- 1 Tbsp. lemon juice
- 150g melted and clarified butter
- 2 Tbsp. finely chopped dill
- Salt and black pepper
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Method
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1Preheat the oven to 125°C.
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2Finely chop the shallot and garlic, then lightly fry in a pan with butter.
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3De-stem the kale leaves and rinse thoroughly. Add to the pan and fry until just wilted.
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4Divide the kale across 4 x Le Creuset 10cm Mini Cocottes, using it to line the base of each cocotte. Place the cod on top and season well with salt and pepper. Pour the wine over and place the lids on. Bake in a preheated oven at 125°C for 15-17 minutes.
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5To make the hollandaise, whisk the egg yolks together with 1 Tbsp. lemon juice, salt and pepper over the low heat of a double boiler, until the egg mixture turns bright and thickens slightly. Remove from heat. Slowly whisk in the melted butter until sauce is smooth and thickened. Taste the sauce and adjust seasoning as necessary. Add in the finely chopped dill.
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6Serve the cod cocottes with a dollop of dill hollandaise spooned over each.