Recipe
Pan-Seared Cod
with Radish, Asparagus, and Gremolata Sauce
Ingridients:
Pan-Seared Cod
Norcod fillets
Maldon Salt (for seasoning)
Neutral oil (for searing)
Butter
Fresh tarragon
Garlic cloves
Fresh lemon juice
Maldon salt
Butter-Seared Radish and Asparagus
Radishes
Asparagus
Butter
Salt (for seasoning)
Fresh lemon juice
Gremolata Sauce
Chervil
Parsley
Chives
Water
Olive oil
Salt (for seasoning)
Fresh lemon juice
Plating
Fresh herbs or edible flowers (e.g., chervil)
Directions
1
Pan-Seared Cod
Lightly salt the cod and sear in neutral oil on high heat, starting with the skin side down. Once golden brown, flip the fish, add butter, tarragon, and garlic, and baste with butter. Transfer to a tray and finish in a 200°C oven for 4 minutes. Rest for 5–10 minutes, then season with lemon juice and Maldon Salt.
2
Butter-Seared Radish and Asparagus
Blanch radish and asparagus for 1 minute to soften slightly. Sauté in butter over medium-high heat until lightly browned. Season with salt and lemon juice.
3
Gremolata Sauce
Blend chervil, parsley, chives, water, and olive oil into a sauce. Season with salt and lemon juice.
4
Plating
Arrange the pan-seared cod on one side, the vegetables on the other, and the gremolata sauce in the center. Garnish with herbs or flowers.