Tyrells Chardonnay

Ingredients

• 4/5o z portions Black Cod
• 3 lrg. Yukon gold potatoes[peeled]
• 1 c. hand peeled shrimp
• 1 c. chive snippets
• 1 c. chopped dill
• 1 shallot minced
• 1 c . white wine
• 1 tsp . White wine vinegar
• 1 teaspoon Chopped capers
• 1 c. unsalted butter
• 1 bunch asparagus

Instructions

1. 1
   Place Black cod onto plate, cover with saran wrap, place into microwave & cook for 3 min [Keeps fish nice and tender ]
2. 2
   Bring potatoes to a boil and cook until tender, drain thoroughly, rice potato, add shrimp _ the chives & dill. Season. Lay out onto parchment lined baking sheet, cool
3. 3
   Cut 4 -3 inch rounds, dust with flour & fry in non-stick frying pan with a tsp. butter/cook cakes until golden
4. 4
   Reduce white wine, vinegar, & shallots by 2/3 Whisk butter into reduction, be careful not to boil or butter will split. Add remaining herbs, capers and season
5. 5
   Toss asparagus with virgin olive oil & balsamic vinegar Lightly grill
6. 6
   To serve: Place brandade cake in center of plate, top with grilled asparagus, place black cod on top and garnish with frisee Drizzle beurre blanc around plate & serve