Grüner Veltliner–Poached Cod with Sautéed Pepper Asparagus & Crisp Couscous Cake

Ingredients

• 1 1⁄2 cupsGrüner Veltliner wine
• 1 1⁄4 lbcod fillet, cut into 4 portions
• 1 cupquick-cooking couscous
• 1 1⁄4 cupsvegetable broth
• 1 smallshallot, finely minced
• 3 clovesgarlic, minced
• 1 lbasparagus, trimmed and sliced on the bias
• 1 smallred bell pepper, julienned
• 1⁄2 tspcoarse black pepper
• 2 tbspolive oil, divided
• 1 tbspunsalted butter
• 1 tbspfresh tarragon, chopped
• 1 pinchsalt
• 1 lemoncut into wedges, for serving

Instructions

1. 1
   Pour couscous into a heatproof bowl; bring vegetable broth and a pinch of salt to a boil and pour over couscous. Cover 5 min, then fluff and cool 10 min.
2. 2
   Meanwhile, heat 1 tbsp olive oil in a wide pan over medium. Sauté ½ of the shallot and garlic until fragrant, 1 min. Add asparagus and bell pepper; cook 3–4 min until tender-crisp. Season with ¼ tsp black pepper. Transfer to plate and keep warm.
3. 3
   In the same pan add Grüner Veltliner; bring to a gentle simmer. Nestle cod portions; poach 4–5 min until opaque. Remove to warmed plate; tent with foil.
4. 4
   Add remaining shallot to the wine; simmer 1 min. Whisk in butter and tarragon to form a light sauce.
5. 5
   Press cooled couscous into 4 round cakes using a 3-inch ring mold or by hand. Heat remaining oil in skillet over medium-high; sear couscous cakes 2 min per side until golden and crisp.
6. 6
   Place a crispy couscous cake on each plate, top with cod, spoon over wine-butter sauce, and garnish with asparagus-pepper sauté. Serve with lemon wedges.