I had one of those weeks this week where I wondered at times
if I would ever make it to Friday. By
the time I came home each evening I was so stressed and tired that all I wanted
to do was lie down and try and turn my brain off. Needless to say, I spent far less time in the
kitchen then I would have liked (especially considering I’ve seen the arrival
of apples – oh the meals I have planned for apples!). I managed to make a few things one of them
being this unbelievable cod fish with breadcrumbs. This recipe comes from the Ad Hoc cookbook by
Mr. Thomas Keller. Considering Thomas
Keller is known for his elaborate meals, this book is a surprising departure
from that. The recipes in this book
focus on technique and elevating simple dishes to a new level and I love
looking to it because I know that whatever I make it will be simple yet
perfect. This fish dish is a cinch to
make and the crunchy bread crumbs give a wonderful texture to the flaky
fish. The swipe of mustard gives the
perfect bite to the dish. I served mine
with some green beans and tomatoes for an easy and elegant week night meal that
looked a lot more labor intensive then it was!
Cod en Persillade
Recipe from Ad Hoc at Home by Thomas Keller
Serves 3
About 1 pound skinless cod (top loin preferable)
1/3 cup homemade breadcrumbs (you can see my recipe here)
1 teaspoon finely chopped flat leaf parsley
2 teaspoons Dijon
mustard
Kosher salt
Canola Oil
Fleur de Sel
Remove the cod from the refrigerator and let sit at room
temperature for 15 minutes. Preheat the
oven to 325 degrees.
Check the cod to make sure all of the bones were
removed Cut crosswise into 3 or 4
pieces. Place the breadcrumbs in a
shallow bowl. Put the mustard in a small
bowl and fill a second small bowl with water.
Season the cod fillets on both sides with salt. Dip a brush into the water and then into the
mustard (this will help to thin the mustard out). Brush the top of each fillet with a light
coating of water and then dip the mustard side of the fish into the breadcrumbs
to make an even coating. Repeat with the
remaining pieces of fish.
Pour some canola oil into an oven proof frying pan that will
hold the pieces of cod without them touching and heat over medium high heat
until the oil just begins to smoke.
Lower the heat to medium and place the fish crumb side down into the pan
and cook until the crust is golden brown about 1 minute. Transfer the pan to the oven and cook until
the fish just begins to flake when prodded with a fork, about 8 – 9 minutes. Sprinkle the fish with fleur de sel and
parsley.
No comments:
Post a Comment