Wednesday, June 30, 2010

Yummy: it's delish!

Pan-fried Cod with Grilled Tomatoes
Yield: 4


  • 4 pieces skinned cod fillets (5 oz)

  • 2 tbsp olive oil (each)

  • 4 chopped scallions (white part only)

  • 2/3 cup Noilly Prat dry vermouth

  • 1 1/4 cup fish stock

  • 3 tbsp heavy cream

  • 2 1/2 oz chopped goat cheese (without the rind)

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh chervil

  • salt and ground black pepper to taste

  • 4 plum tomatoes (cut in half)

  • flat leaf parsley, to garnish
  1. Remove any stray bones from the cod. Rinse the fillets under cold running water and pat dry with paper towel. Season well.
  2. Heat a non-stick frying pan, then add 1 tbsp of oil; make sure to coat the bottom of pan. Add the fish and cook (without turning or moving the fish) for 4 minutes or until brown underneath. Then, turn the fish over and cook the that side for 3 minutes (or until just firm). Transfer to a serving plate and must keep hot.
  3. Grilled the plum tomatoes to your liking and then plate next to the fish.
For the sauce:
  1. Heat the remaining oil and stir-fry the scallions for 1 minute. Add the vermouth and cook until reduced by half. Add the stock and cook again until reduced by half.
  2. Stir in the heavy cream and goat cheese and simmer for 3 minutes. Add salt, pepper, and then stir in the herbs. Spoon sauce over the fish.
  3. Garnish with the flat leaf parsley.

No comments:

Post a Comment