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Poached Cod with Beurre Blanc and Tenderstem Broccoli
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- 1300 g water
- 20 g salt
- 50 g unsalted butter, diced
- 10 tenderstem broccoli stalks, trimmed to fit in simmering basket
- water, ice cold
- 100 g salt
- 2600 g water
- 2 cod fillet loins, boneless (approx. 200 g each, see tip)
- 35 g shallots, halved
- 70 g white wine
- 300 g unsalted butter, cold, diced
- 5 g lemon juice
- 1 tsp sunflower oil
- per 1 portion
- 2911 kJ / 702 kcal
- 43 g
- 6.5 g
- 54 g
- Saturated fat
- 32 g
- 6.8 g
- 2170 mg
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