Photo: Rebecca Dickson

Steamed cod with dill beurre blanc and coco beans

Name: Steamed cod with dill beurre blanc and coco beans
Prep time: 1140 s
Cook time: 120 s
Total time: 1260 s
Yield: 1
Cuisine: British
Ingredients: Line-caught cod; Dill; Cultured butter; Double cream; Dried coco beans; Chicken stock; Banana shallots; Garlic cloves; Guanciale; Sherry vinegar; Freshly ground black pepper; Sea salt; Samphire

06 Nov 2024

Taz Sarhane

Chef

Difficulty

Intermediate

Total Time

21H 0MIN

Cuisine

British

Ingredients

Line-caught cod: 1 tail

Dill: 1 bunch

Cultured butter: 1 pack

Double cream: 2/3 cup/150ml double cream

Dried coco beans: 10.6 oz/300g

Chicken stock: 2 cups/500ml, organic

Banana shallots: 3, large

Garlic cloves: 3

Guanciale: 3.5 oz/100g

Sherry vinegar: to taste

Freshly ground black pepper

Sea salt

Samphire

Cured and dried fish is then steamed and served with a luscious beurre blanc for this recipe from chef Taz Sarhane of London’s Cycene.

How to make cod with dill beurre blanc and coco beans

01.

Soak coco beans for 24 hours before cooking.

02.

To prep the fish, first remove the bones and skin (you can also ask your fishmonger to do this for you), then heavily salt the cod for 30 minutes to cure for optimal texture. At this point you can remove the belly of the fish and set aside for another dish such as salt cod, fish pie, or croquettes. Allow the fish to dry uncovered in the fridge for a firmer, flakier bite. This step can always be done the day before to allow for extra drying time.

03.

24 hours later. Dice guanciale and add to a room temperature pan, turn heat up to medium, and allow the fat to render. Dice and sweat shallots in a tablespoon of cultured butter and diced garlic with the guanciale. When soft, add beans and chicken stock to cover the rest of the ingredients in the pan. Cover with a lid and simmer until the beans are soft, around 30-60 mins. You may need to add water to ensure the liquid level stays above the beans. When almost tender, begin to add knobs of butter whilst stirring the dish in order to enrich and encourage a creamy texture throughout the sauce. Season with salt and freshly cracked black pepper and a splash of sherry vinegar.

04.

In a separate pan begin to gently warm a dash of cream over a low heat, then when hot but not boiling, begin to gradually add knobs of butter whilst blending with a hand blender to ensure a smooth emulsion. When homogenous, season with salt to taste and a large handful of finely chopped fresh dill.

05.

Remove your cured and dried cod from the fridge, portion appropriately and place in a bamboo steamer or alternatively make a small parcel from parchment paper and a splash of water and steam slowly on the lowest setting for 10 mins.

06.

To assemble, fill a large serving bowl with the beans and guanciale stew and cover with raw samphire to dress. Next, add your perfectly steamed fish and finish with a generous pour of your dill beurre blanc sauce.

Taz Sarhane

06 Nov 2024

London

Modern Fine Dining

1 Michelin Star Restaurants

The Chef

Born and raised in southeast London to English-Moroccan parents, Sarhane has developed a passion for ingredient preservation techniques like fermenting, dry-aging, and foraging, particularly for mushrooms. These elements form the foundation of his culinary philosophy, allowing him to craft dishes that celebrate the bounty of British soil while showcasing creativity and resourcefulness.

Sarhane’s culinary journey began at Claude Bosi at Bibendum, a two-Michelin-starred restaurant in London, where he trained under the esteemed UK-based French chef. This experience honed his skills in French haute cuisine and instilled discipline and innovation. He later joined the opening team at Brooklands by Claude Bosi at The Peninsula London, which swiftly earned two Michelin stars, solidifying Sarhane’s reputation as a rising talent.

Eager to expand his culinary horizons, Sarhane worked at The Sea, The Sea, a contemporary seafood bar, and Levan, a modern British restaurant. These roles allowed him to experiment with new techniques and push the boundaries of British cuisine, combining traditional flavors with contemporary ideas.

In January 2024, Sarhane joined Cycene, the intimate, tasting-menu-only restaurant in Shoreditch’s Blue Mountain School building, as Senior Sous Chef. Within months, he rose to Head Chef, continuing to elevate the restaurant’s reputation. With just 18 covers, Cycene offers a highly curated dining experience where food, art, and design are seamlessly intertwined. Since opening in October 2022, the restaurant has earned a Michelin star and ranked 48th on Restaurant magazine’s list of the UK’s top 100 restaurants.

Sarhane’s menu at Cycene reflects his deep commitment to seasonal British produce, sourced directly from local farmers and through foraging expeditions. He works closely with emerging organic producers to ensure complete transparency and integrity throughout the supply chain. By incorporating preservation techniques, Sarhane ensures ingredients retain their peak flavor year-round, aligning sustainability with culinary excellence.

With his dedication to innovation, sustainability, and celebrating British ingredients, Sarhane is becoming one of London’s most influential chefs. Under his leadership, Cycene continues to push the boundaries of modern British cuisine, securing its place at the forefront of the culinary world.

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