Asparagus with smoked cod brandade, radish, burnt butter

by James Durrant
Return to Recipe
Print

Ingredients

Fish & Shellfish

  • 450g of smoked cod, diced

Fruit & Vegetables

  • 1 leek, sliced
  • 1 large onion, diced
  • 20 asparagus spears
  • radishes

Dairy

  • 900ml of cream
  • 250g of butter

Store Cupboard

  • 3 1/2 gelatine leaves, soaked
  • salt
  • pepper

Oils & Vinegars

  • olive oil
  • 60ml of red wine vinegar

Bakery

  • 1 bread
  • 4 slices of sourdough bread, very thin