Grilled Cod with Lotus Root and Citrus Beurre Blanc

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F). Toss lotus root slices with 2 tablespoons olive oil, salt, and pepper, then arrange in a single layer on a grill basket.

   Tip: A grill basket prevents delicate lotus root from falling through the grates

2. 2

   Place grill basket on grates and cook lotus root for 8-10 minutes, stirring occasionally, until golden and tender with slight char marks. Transfer to a plate and keep warm.

   Tip: Lotus root should be crispy outside but creamy inside

3. 3

   While lotus root cooks, prepare the sauce by heating remaining 2 tablespoons olive oil in a small saucepan over medium heat. Add minced shallots and sauté for 2 minutes until fragrant.

4. 4

   Pour in white wine and lemon juice, bring to a gentle simmer, and reduce by half, about 3-4 minutes. Remove from heat and whisk in cold butter cubes one at a time until fully incorporated and glossy.

   Tip: Keep the heat low when adding butter to prevent breaking the sauce

5. 5

   Strain the beurre blanc through a fine mesh sieve into a clean saucepan. Season with salt, pepper, and lemon zest. Keep warm on lowest heat setting.

6. 6

   Pat cod fillets dry with paper towels and brush lightly with oil. Season both sides generously with salt and pepper. Grill for 4-5 minutes per side until opaque and flaking easily with a fork.

   Tip: Don't move the fish around—let it develop a golden crust before flipping

7. 7

   Arrange grilled lotus root chips on serving plates as a base. Top each with a cod fillet and drizzle the warm citrus beurre blanc over and around the fish.

8. 8

   Garnish with fresh thyme sprigs and additional lemon zest. Serve immediately while cod and sauce are still warm.

   Tip: The heat of the fish will keep the sauce at perfect temperature