Cod with Ham-Wrapped Green Beans and Béarnaise Sauce
A main course of fish drizzled with creamy Béarnaise sauce, made with white wine, butter and egg yolks, always gets a great reaction from everyone around the table. This sauce is so good that after we douse our fish with it, we make sure to have extra on hand for those that want a second […]
Ingredients
- 2 lb (900 g) fingerling potatoes, halved lengthwise
- 3 tbsp (45 ml) olive oil
- 3/4 lb (340 g) thin green beans, trimmed
- 6 thin slices Bayonne ham
- 1/2 cup (125 ml) white wine
- 1/4 cup (60 ml) white wine vinegar
- 2 shallots, chopped
- 1 sprig tarragon
- 1/2 tsp black peppercorns, crushed
- 4 egg yolks
- 3/4 cup (170 g) unsalted butter, melted and cooled
- 1 tbsp tarragon, finely chopped
- 6 pieces cod fillet, each about 6 oz (170 g) and 1 1/2 inches (4 cm) thick
- 2 tbsp (30 ml) olive oil
Instructions
- With one rack in the upper third and another rack in the lower third, preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Cook for 10 minutes or until tender. Remove the potatoes from the pot with a slotted spoon. Place on one of the baking sheets. Coat with the oil. Season with salt and pepper. Mix well. Arrange the potatoes cut-side down on the baking sheet. Bake on the lower rack of the oven for 20 minutes or until golden.
- Meanwhile, cook the green beans in the water used to cook the potatoes for 4 minutes or until al dente. Drain. Rinse under cold running water. Pat the beans dry and separate into 6 portions.
- On a work surface, lay out 3 slices of ham at a time. Place one portion of beans on each slice of ham and roll up into a bundle. Arrange the prepared bundles seam-side down. Repeat with the remaining ham and beans. Set aside.
A main course of fish drizzled with creamy Béarnaise sauce, made with white wine, butter and egg yolks, always gets a great reaction from everyone around the table. This sauce is so good that after we douse our fish with it, we make sure to have extra on hand for those that want a second helping.