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Pan-Fried Cod Fillet

Food Network Canada
YIELDS
4 servings

Serve on a bed of green and white asparagus with creamy olive oil emulsion.

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Ingredients

12
stalks fresh green asparagus
8
stalks fresh white asparagus
Juice of ½ lime, ½ orange and ½ grape fruit
30
mL Pernod
100
mL 35% cream
100
mL extra-virgin oil
salt to taste
tabasco sauce to taste
Fresh tarragon sprigs
4
cod fillets, 100 g (3 ½ oz) each
zest of ½ lime, ½ orange and ½ grape fruit
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Directions

Step 1

Peel and trim the asparagus, then cut the stalks to an equal length. Blanch, cool and set aside.

Step 2

In a small saucepan, bring the citrus juices, Pernod and cream to a boil and continue to boil for 2 minutes. Add 100 ml (3/8 cup) olive oil and season with salt to taste. Add a few fresh tarragon leaves. Keep warm.

Step 3

Heat a skillet and cook the cod fillets in a little olive oil for a few minutes per side. Sprinkle with some of the zest and tarragon leaves.

Step 4

At the same time, in a small skillet, reheat the asparagus in a little olive oil. Season with salt and sprinkle with some more zest and tarragon leaves.

Step 5

Assembly: On heated plates, arrange the asparagus stalks side by side, alternating white and green, to form a mat, and place the cod fillets on top. Top with the sauce. Garnish with zest and tarragon leaves.

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