Recipe courtesy of Daniel Boulud
Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Bordelaise Garnish:
  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots
  • 12 ounces sliced seasonal mushrooms
  • 2 sprigs thyme
  • 1/2 bottle dry red wine
  • 1 recipe Seared Cod
  • 6 sprigs flat-leaf parsley, leaves finely chopped
Seared Cod:
  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) center-cut cod fillets, skin left on
  • Salt and freshly ground black pepper
  • 4 cloves garlic, lightly crushed
  • 4 sprigs thyme
  • 1 tablespoon unsalted butter

Directions

Make the Bordelaise Garnish: Melt the butter in a large skillet over medium-high heat. Add the shallots and cook until translucent, about 5 minutes. Add the mushrooms and thyme and cook 5 minutes longer. Add the wine and cook until the liquid is reduced by half. Discard the thyme.

Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.

Spoon the Bordelaise Garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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