Steamed cod with dill beurre blanc and coco beans by Taz Sarhane

Ingredients

• 1 tailline-caught cod
• 1 bunchdill
• 1 packcultured butter
• 150 mldouble cream
• 300 gdried coco beans
• 500 mlorganic chicken stock
• 3 largebanana shallots
• 3garlic cloves
• 100 gguanciale
• to tastesherry vinegar
• to tastefreshly ground black pepper
• to tastesea salt
• to tastesamphire

Instructions

1. 1

   Soak the beans

   Cover the coco beans with water and soak them for 24 hours before cooking.

2. 2

   Cure the cod

   Remove the bones and skin from the cod, or ask your fishmonger to do this. Salt it heavily and leave it to cure for 30 minutes. Remove the belly if desired and save it for another dish, such as salt cod, fish pie or croquettes. Leave the fish uncovered in the fridge to dry; this can be done the day before for extra drying time.

3. 3

   Cook the beans

   After the 24-hour soak, dice the guanciale and put it in a cold pan. Bring the heat up to medium and let the fat render. Dice the shallots and sweat them with the guanciale in a tablespoon of cultured butter and the diced garlic. Once soft, add the beans and enough chicken stock to cover the ingredients. Cover and simmer for around 30–60 minutes, until the beans are soft, adding water as needed to keep them covered. When they are nearly tender, stir in knobs of butter to enrich the sauce and give it a creamy texture. Season with salt, freshly cracked black pepper and a splash of sherry vinegar.

4. 4

   Make the beurre blanc

   Warm a dash of cream gently in a separate pan over low heat. Once hot but not boiling, gradually add knobs of butter, blending with a hand blender to make a smooth emulsion. When combined, season with salt to taste and stir in a large handful of finely chopped dill.

5. 5

   Steam the cod

   Take the cured, dried cod from the fridge and cut it into portions. Place it in a bamboo steamer, or make a small parcel from parchment paper with a splash of water. Steam slowly on the lowest setting for 10 minutes.

6. 6

   Assemble the dish

   Spoon the bean and guanciale stew into a large serving bowl and top it with raw samphire. Add the steamed cod and finish with a generous pour of dill beurre blanc.

What is steamed cod with dill beurre blanc?

This is a composed fish dish: cod is cured and dried before gentle steaming, then served over coco beans with guanciale and a buttery dill sauce. It brings together a simple fish-cooking method and a classic French-style butter emulsion in a British restaurant-inspired plate.

The version credited to chef Taz Sarhane of London’s Cycene makes the beans a substantial base rather than a side. Their creamy texture and the salty, crisp-edged samphire give the mild fish plenty of contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1900 calories, 100g protein, 100g carbs, 120g fat.

The dried coco beans provide most of the carbohydrates and fibre, while the cod supplies protein. Butter, double cream and guanciale contribute much of the fat, and the cured fish, stock and added salt can make sodium substantial. Balance the rich bowl with a generous serving of fresh vegetables or salad.

Why cure and dry the cod?

Salt cure: The 30-minute cure seasons the cod and helps it hold together as it cooks. The recipe calls for heavy salting; keep the curing time as given, then handle the fish carefully.

Uncovered drying: Leaving the fish uncovered in the fridge dries its surface and is intended to give a firmer, flakier bite. You can do this the day before, as the method suggests.

Building flavour in the beans

Guanciale: Starting it in a room-temperature pan gives its fat time to render as the pan heats. The shallots and garlic then soften in that flavourful fat alongside a tablespoon of butter.

Stock: Add enough chicken stock to cover the beans and other ingredients, and keep the liquid above them as they simmer. The recipe allows for extra water if the level drops before the beans are tender.

Getting the beans tender

Soaking: Give the dried coco beans a full 24 hours in water before cooking. This is separate from the simmering time.

Doneness: Simmer for around 30–60 minutes, checking for beans that are soft rather than chalky in the centre. Their cooking time can vary, so use tenderness as the cue rather than relying only on the clock.

Finish: When the beans are nearly tender, stir in butter a little at a time. This enriches the cooking liquid and helps it turn creamy.

Making a smooth dill beurre blanc

Gentle heat: Warm the cream over low heat and stop before it boils. Add the butter gradually while blending so the sauce emulsifies smoothly.

Fresh dill: Finely chop a large handful and add it once the sauce is combined. Season with salt to taste, keeping in mind that the beans and cured fish are already seasoned.

Steaming the fish gently

Set-up: A bamboo steamer is one option; a small parchment parcel with a splash of water is the alternative in the recipe. In either case, use the lowest setting and steam the portions for 10 minutes.

Check: The fish should be opaque and flake readily when gently tested. If your portion is unusually thick, check the centre before serving rather than assuming it is done solely by the timer.

Serving the bowl

Layer: Spoon the beans and guanciale into a large serving bowl first, then add the cod. Finish with raw samphire and a generous pour of the dill beurre blanc.

Balance: The beans make this a filling one-bowl meal. A simple green salad or lightly dressed vegetables alongside can add freshness without competing with the sauce.

Recipe notes & tips

• Soak the beans for the full 24 hours before simmering.
• Keep the beans covered with liquid as they cook, adding water if needed.
• Add the butter to the beans only when they are nearly tender.
• Keep the cream below boiling point while making the beurre blanc.
• Chop the dill finely so it distributes evenly through the sauce.
• Steam the cod on the lowest setting for the full 10 minutes, then check that it flakes.

Variations

• Herb change: Replace some of the dill with finely chopped chives for a different fresh finish.
• More vegetables: Serve the bowl with extra samphire or a side of lightly dressed greens.
• Stock choice: Use a mild fish stock in place of chicken stock if you prefer a more seafood-led flavour.
• Bean texture: Mash a small spoonful of cooked beans into the liquid to make the base feel thicker.
• Pepper finish: Add a little extra freshly ground black pepper at the table for a sharper finish.

Common mistakes to avoid

• Skipping the soak: The dried beans need their 24-hour soak before cooking.
• Letting the beans dry out: Keep the liquid level above them and add water if necessary.
• Boiling the beurre blanc: Excessive heat can spoil the emulsion; warm the cream gently.
• Adding all the butter at once: Blend it in gradually to help the sauce stay smooth.
• Steaming too fiercely: Use the lowest setting so the cod cooks gently.
• Over-salting: The fish is heavily cured and the guanciale is salty, so taste the beans before adding more salt.

How to store

Store leftover beans and cod separately in airtight containers in the fridge and use within 2 days. Reheat the beans gently with a splash of water; warm the cod carefully, as it can dry out. The beurre blanc is best made fresh and may split if reheated.

Frequently asked questions