Ingredients

For the Cod and Leaks

• 4 portions of cod loin
• 2 leeks, white parts julienned, green parts sliced

For the Beurre Blanc

• 2 shallots, finely chopped
• 2 tbsp white wine vinegar (this is the Bocuse proportion, but consider dropping it to 1 tbsp if the wine is acidic)
• 150ml white wine
• 100ml cold unsalted butter, cubed
• 2 tbsp fresh chives, chopped
• Sea salt and freshly ground black pepper

Directions

1. Heat a fryer to 190˚C or heat a pan of neutral oil to frying temperature.
2. Put the shallots, wine and vinegar in a small saucepan and reduce the liquid until almost gone, but with a little bit still remaining. This concentrated acid is required to emulsify the butter.
3. Season the fish and put it on a plate in whatever steaming contraption you prefer (see notes). Steam the fish for 12 mins.
4. Meanwhile, fry the julienned leeks in the hot oil until just browned. Remove to a paper towel to cool.
5. Steam the sliced leeks in a steamer for 10 mins.
6. Once the wine and vinegar are well reduced, add the butter a bit at a time to generate a smooth sauce. Season to taste and add the chives.
7. Sprinkle the fried leeks with salt.
8. To assemble the dish, put the steamed leeks in the center of the plate and place the fish on top. Spoon around the beurre blanc sauce, and top with the crispy leeks.