Line-Caught Fish, Lemon & Caper Beurre Noisette & Poached Asparagus

Recipes & food styling Shepherd Elliott / Photography Amber-Jayne Bain

	1kg fresh fish fillets (I used blue cod)
	12-18 spears asparagus
	3-4 tablespoons butter
	2-3 tablespoons cooking oil
	6-12 tablespoons lemon & caper beurre noisette sauce (see recipe)
	capers, to garnish
	6 lemon wedges, to garnish
	BEURRE NOISETTE (BURNT BUTTER)
	4 tablespoons butter
	LEMON & CAPER BEURRE NOISETTE SAUCE
	2 tablespoons white wine vinegar
	2 tablespoons cream
	3 tablespoons butter
	3 tablespoons beurre noisette, cut into small pieces
	1 tablespoon lemon juice
	2 teaspoons capers

1.	Portion the fish into 6 pieces.
2.	Sprinkle some salt on the fish and allow to sit for a few minutes.
3.	Trim the ends of the asparagus and cut it to the size you like.
4.	Melt the butter in a frying pan big enough to hold the asparagus.
5.	On a low heat, gently cook the asparagus in the butter until tender but not soft.
6.	Let the asparagus sit in the butter while you cook the fish.
7.	Heat the oil in another frying pan until hot and carefully add the fish portions.
8.	Cook the fish until it is golden brown on one side, then turn over and finish cooking – the cooking time will vary depending on what fish you are using.
9.	Divide the asparagus between six plates and put the fish on top.
10.	Pour the sauce over both and garnish with a few capers and a wedge of lemon.
11.	BEURRE NOISETTE (BURNT BUTTER)
12.	Put the butter into a pot and bring to a simmer until it starts to caramelise.
13.	Take off heat and allow to cool. Put into the fridge and cool until set.
14.	LEMON & CAPER BEURRE NOISETTE SAUCE
15.	In a small pot, bring the vinegar to a boil and reduce by half.
16.	Add the cream and reduce by half again.
17.	Turn the heat down to low, slowly whisk in the butter and beurre noisette.
18.	Whisk in the lemon juice and capers.
19.	Season to taste and keep warm, until ready to use.