Cod meunière with potatoes
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Cod meunière with potatoes
Fish recipes
Main course recipes




6 personnes

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INGREDIENTS
6 whole Cod steak(s) 150g
80 g Unsalted butter
1 kg Charlotte potato(s)
6 pinch(es) fleur de sel
6 Turn Freshly ground black pepper
30 g coarse salt
30 ml olive oil
6 sprig Flat leaf parsley
1 whole Lemon(s)
 

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DIRECTIONS
01
Peel the potatoes and turn them (cut off the top and bottom then cut the potato from the top to bottom in a curving motion, as if peeling the skin off, to create a rounded rugby ball shape)

02
Rinse and cook in salt water (10g per litre of water), starting with cold water

03
The potatoes are done when a knife can slice easily into the centre

04
Set aside

05
Wash and chop the parsley

06
Juice the lemon

07
In a non-stick pan, sear the cod steaks, skin-side down

08
When the skin is golden brown turn to the other side and cook in the same way

09
Add the butter

10
Constantly baste whilst cooking on a low heat until the butter becomes lightly browned

11
Season the steaks with sea salt and pepper to finish the cooking

12
Garnish with chopped parsley and drizzle with lemon juice

13
Serve fish on plates with the potatoes and drizzle with browned butter.

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