Wine Pairing Recipe - Lemon Butter Poached Cod

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The Recipe

INGREDIENTS

STEP BY STEP

Cut cod fillets into four serving size pieces and place in large pan in one layer.

Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water. Add the bay leaf, the parsley sprigs, peppercorns and cloves. Bring to a simmer, then cover and cook gently for three to four minutes until fish just flakes—cooking time will depend upon the thickness of the fish—do not overcook.

As the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan while briefly cooking the garlic and the shallots in the butter. Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while. Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time. Remove from the heat and add the minced parsley. Taste the sauce and adjust seasoning. Drain the fish and serve it hot with the lemon-butter sauce poured over it—pairing perfectly with a glass of 2021 Dry Creek Valley Chardonnay!