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Cod meunière with potatoes Recipe

Cod meunière with potatoes Recipe
Method
  • 1

    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). Rinse and cook in salt water (10g per litre of water), starting with cold water. The potatoes are done when a knife can slice easily into the centre.
    Set aside.

  • 2

    Wash and chop the parsley. Juice the lemon.
    In a non-stick pan, sear the cod steaks, skin-side down. When the skin is golden brown turn to the other side and cook in the same way.
    Add the butter. Constantly baste whilst cooking on a low heat until the butter becomes lightly browned. Season the steaks with sea salt and pepper to finish the cooking. Garnish with chopped parsley and drizzle with lemon juice.

  • 3

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

Chef's tip

«For a less traditional version of this recipe you can replace the parsley with sage. »

Cod steaks cooked in a brown butter sauce and sprinkled with a squeeze of lemon juice.

Rate this recipe :

(29 votes)

  • Preparation  30mins
  • Cooking time  1mins
  • Rest time  0h

Ingredients for people

  • Cod steak(s) 150g : 6 whole
  • Unsalted butter : 80 g
  • Charlotte potato(s) : 1 kg
  • Fleur de sel : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Coarse salt : 30 g
  • Olive oil : 30 ml
  • Flat leaf parsley : 6 sprig
  • Lemon(s) : 1 whole
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