Type to search

French cod fish with beetroot and meuniere butter

epicure 24 April 2013
Cuisine ,
Type of Meal
Vegetarian-friendly No

Bompard says: “The earthly notes of beetroot go well with the sweet flavours of seafood.”

Serves 1 Prep time 10 minutes
Cook time 15 minutes

140g beetroot, boiled
and peeled
120g French cod salted fish
salt and white pepper
50g butter
½ lemon, juiced
1 tsp capers
1 tsp chopped parsley
1 tsp almond flakes, lightly toasted

• Cut the beetroot into batonnet sticks measuring 6cm by 0.5cm.
• To make the jus, process trimmings of the beetroot in a juicer.
• Season the cod fish with salt and pepper.
• Bake cod in a pre-heated oven at 180°C for 8 minutes.
• Sauté the beetroot batonnets with beetroot juice over a moderate flame.
• In a separate pan, brown the butter. Add the lemon juice, capers and parsley.
• To serve, place the beetroot sticks in the centre of the plate, top with baked cod fish and drizzle with brown butter meunière. Top with lightly toasted almonds, if desired.

From m(int.) Network

Discover other publicationsss