Skin-fried cod with cabbage, nuts and brown butter sauce
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Gastrotools
Recipes from professionals
Fish can sometimes have a reputation for being difficult to prepare, but it doesn't have to be that way at all. Here is a simple and delicious preparation of cod, served with cabbage, roasted hazelnuts and a brown butter sauce with fresh herbs, capers and shallots. If you can't find cod, you can replace it with other fish.
Servings
: 4
servings
Ingredients
50
g
peeled hazelnuts
4
cod fillets approx. 150 g each
100
g
kale or palm cabbage (or a mixture of the two)
100
g
Brussels sprouts
Butter & oil for frying
Salt & pepper
2
shallots
1
clove
garlic
1
handful
mixed herbs, such as parsley, chives and tarragon
200
g
unsalted butter
1
tbsp
balsamic vinegar
4
tbsp
capers
Salt & pepper
Avoid screen shutting off
Instructions
Cod & Cabbage
Step 1/5
Toast the hazelnuts in a dry pan until they take on color. Chop them coarsely.
Step 2/5
Season the cod fillets with salt.
Step 3/5
Break the kale into large pieces. Cut the base off the Brussels sprouts and divide them into leaves. Steam both in lightly salted boiling water for about 30 seconds. Drain the water and let the cabbage drip dry.
Step 4/5
Fry the cod fillets in generous amounts of fat on the side where the skin was, until they take on color. Turn them and fry for a few more minutes while basting with fat, until the fish is just cooked through.
Step 5/5
Plate the fish, cabbage and hazelnuts on a plate and pour the butter sauce over.
Brown butter sauce
Step 1/3
Peel and finely chop the shallots and garlic. Pick and chop the herbs.
Step 2/3
Put the butter in a pan and heat it until it turns brown - be careful it doesn't burn. Add shallots and garlic and stir briefly. Add balsamic vinegar, capers and herbs, and immediately remove the pan from the heat.
Step 3/3
Taste and season with salt and pepper.
