Roast cod with Aïoli

with a Spicy Sauce, Butter Beans and Fennel

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 50 g/2 oz dried butter beans, soaked overnight in cold water to cover
  • 2 hard-boiled eggs

Method

To make the sauce, melt half the butter in a small pan, add the mirepoix and cook until softened but not coloured. Add the Cognac bring to the boil, then add the remaining sauce ingredients except the basil. Simmer for about 30 minutes, then pass through a fine sieve. Return to the rinsed pan, bring to the boil and simmer until reduced to about 150 <