Black Cod with Brown Butter Sauce and Fresh Herbs

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Aug 25, 2015

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Black Cod with Brown Butter Sauce and Fresh Herbs

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Black Cod with Brown Butter Sauce and Fresh Herbs
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Yield Servings
Author Nancy Silverton, pastry chef/co-owner La Brea Bakery and Campanile Restaurant, Los Angeles
Prep time 15 minutes
Cooking time
Total time 15 minutes

Description

A mixture of fresh herbs, lemon juice, and smooth Plugrá butter is the perfect sauce for this black cod recipe. Serve with a refreshing herb salad on the side.

Ingredients

  • 4 6 ounce black cod fillets, skin removed
  • unbleached all-purpose flour, for dusting
  • 2 tablespoons vegetable oil
  • kosher salt to taste
  • freshly ground black pepper, to taste
  • juice of 1 lemon
  • 1 cup fresh Italian parsley, stemmed
  • 1/2 cup fresh chervil, stemmed
  • 1/3 cup fresh dill, stemmed
  • 1/3 cup fresh tarragon, stemmed
  • 4 ounces Butter
  • 1 tablespoon shallot, peeled, trimmed and minced

Instructions

Black Cod
  1. Preheat oven to 400°F.
  2. Lightly season the black cod fillets with kosher salt and black pepper.
  3. Lightly dust the fillets in flour, shaking off excess.
  4. In a large cast iron skillet, over medium-high heat, preheat the vegetable oil until just smoking.
  5. Sear the fillets on the side that was connected to the bone until lightly browned, about 5 minutes.
  6. Using a wide stainless steel spatula, turn the fillets over, and transfer to oven to cook for about 5 minutes more.
  7. In a large mixing bowl, toss the 4 fresh herbs.
  8. Divide the herb salad equally among four large, warm plates. Set aside.
Brown Butter Sauce
  1. In a small saucepan, over medium heat, melt and brown the butter, about 3 to 4 minutes.
  2. Remove the pan from the heat, add the shallots and lemon juice and correct the seasoning to taste with kosher salt and black pepper.
  3. Place a fillet on each plate next to the herb salad.
  4. Splash the brown butter sauce over the salad and fillet.
  5. Serve immediately.