Fish / shellfish

Honey butter crusted cod


Here is a wonderful recipe, gourmet and full of flavor, of cod in a crust of honeyed butter.

Ingredients for 4 persons :

For the honeyed butter:

  • 120 g unsalted butter
  • 50 g breadcrumbs
  • 50 g of grated old Comté
  • 2 tbsp. of honey
  • Pepper from the mill

For the smoked milk:

  • 4 cloves of garlic
  • 50 cl of whole milk
  • 50 cl of liquid cream (30% fat)
  • 2 slices of smoked bacon
  • 2 sheets of sage
  • 4 cod steaks, 150 g each (with skin)

Honey butter crusted cod

For the honeyed butter:

- Take the butter out of the refrigerator at least 1 hour before using it so that it softens.

- In a salad bowl, work the butter with a fork until it takes the consistency of an ointment, stir in the breadcrumbs, grated Comté cheese and honey. Season with pepper. Mix well. Place this honeyed butter on cling film and roll up. Close the ends and place this roll of butter in the refrigerator while you prepare the other ingredients.

For the smoked milk:

- Wash the garlic, do not peel it.

- Bring the milk and cream to the boil. Add the garlic, the smoked bacon cut into pieces and the sage. Leave to infuse for 15 minutes off the heat. Simmer the liquid again, place the cod in it and cook 8 to 10 minutes, drain on a cloth. Remove the skin.

- Filter the smoked milk, reduce it gently until it becomes smooth. Check the seasoning.

- Put the oven in grill position.

- Cut the very cold honeyed butter into slices.

- Arrange the cod steaks in a baking dish, place 2 slices of honeyed butter on each. Place under the grill until a crust of butter forms.

- On a hot plate, place a cod steak, pour a string of smoked milk.

Chef's B.A.ba about cod in a crust of honeyed butter

During poaching, the milk will allow the fish, among other things, to keep a very white flesh.

CELLAR SIDE:

Côte du Jura Savagnin grape variety.

COOKING WORDS

Softened butter : soft butter that has been worked until the appearance of a consistency close to that of an ointment. Before working it, put the butter for one to two hour (s) at room temperature.

Quiver : Said of a liquid that is about to boil, its surface is slightly agitated but does not boil. Simmering is the stage before boiling.

Poach : cook a food (meat, fish, egg, fruit…) in a simmering liquid (water, milk, stock, stock, syrup…). By the time the food is placed in the liquid, the liquid may already be simmering or cold.

Reduce : evaporate a liquid to concentrate the flavor of a food by bringing it to a boil.

Recipe: A. Beauvais, Photo: A. Roche

Video: Honey Garlic Salmon (October 2020).