Poached Cod with Beurre Blanc and Tenderstem Broccoli

Tenderstem Broccoli

• 1300 g water
• 20 g salt
• 50 g unsalted butter, diced
• 10 tenderstem broccoli stalks, trimmed to fit in simmering basket
• water, ice cold

Poached Cod

• 100 g salt
• 2600 g water
• 2 cod fillet loins, boneless (approx. 200 g each, see tip)

Beurre Blanc

• 35 g shallots, halved
• 70 g white wine
• 300 g unsalted butter, cold, diced
• 5 g lemon juice

Serving

• 1 tsp sunflower oil