This recipe calls for cooking the fillets in a nage (French for "swimming"), a poaching liquid that often includes vegetables. The liquid reduces during cooking and ends up as a sauce. Asparagus is in season now, as are morels, which give the dish an earthy quality. If you can't find fresh morels, you can use dried ones (which need to be reconstituted in water), or button mushrooms.
Minced hard-boiled eggs and cream add richness, and the vermouth lends a kick. I like to serve rice pilaf or simple white rice on the side to soak up every drop of the heavenly sauce.
What to Drink
"Because of cod's delicate nature," says Daniel Johnnes, wine director of , "I recommend a mid-weight wine, which also counterbalances the rich cream and the earthy morels." He considers the Puligny-Montrachet Le Trezin 2009 ($58) from Pierre- Yves Colin-Morey the perfect fit. An alternative is the Santa Barbara Chardonnay 2010 ($20) from Au Bon Climat.