Pan-Fried Cod with Beurre Noisette, Griddled Baby Leeks and a Red Wine Reduction

Pan-fried cod served with scorched baby leeks, a buttery caper sauce, and a tangy red wine vinegar reduction.

Seafood Main Course French Pan-Fried Cod

Estimated Nutrition

Calories

585.5

kcal / serving

2342.1 kcal total

Carbs

44.7g

per serving

178.6 g total

Fat

29.7g

per serving

118.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Caster Sugar

CondimentsSauces

110

Red Wine Vinegar

tbsp

Baby Capers

Dairy

110

Unsalted Butter

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

tsp

Salt

to taste

tsp

Black Pepper

to taste

tbsp

Parsley

fresh, finely chopped

OilsFats

tbsp

Rapeseed Oil

Seafood

piece

Cod Fillet

skin on, 150-200g each

Vegetables

piece

Baby Leeks

Method

Toss leeks in oil and seasoning, then char in a hot griddle pan until scorched.

Preheat the oven to 220°C.

Simmer red wine vinegar, sugar, and 110ml water in a saucepan until reduced to a syrup.

Boil leeks in salted water until tender, then drain and pat dry.

Fry cod in foaming butter for 2 minutes per side, then finish in the oven for 3 minutes.

Brown remaining butter in the frying pan, then stir in capers and lemon juice.

Plate leeks with cod on top, pour over the pan sauce and wine reduction, and garnish with parsley.