Asparagus with smoked cod brandade, radish, burnt butter
by James Durrant
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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