Fillet of cod, lacquered with orange

Fillet of cod, lacquered with orange
5 (100%) 3 vote[s]

Dry cured fillet of cod, lacquered with orange, remains one of my favorite fish dishes. Dry cured fish strengthens its flesh by eliminating a small portion of its water and enhances his flavor.

I also use this technique of dry curing fish with other fish, certainly with salmon for sushi.

Fillet of cod, lacquered with orange

Fillet of cod, lacquered with orange
Fillet of cod, lacquered with orange

Contrary to what the title of this recipe can make you think, this recipe is easy to realize on the condition of having products of 1st quality.

We need: 4 pieces of cod fillet with skin of 200 g per person, 4 oranges, 1 dl of Noilly Prat, 1 tablespoon of honey, 1/2 teaspoon of fine corn flour, 1 small red pepper, coarse sea salt and pepper.

And for the vegetables: 1  bunch of radishes, a bunch of turnips, 50 g of butter, 1/2 teaspoon of sugar, 1 branch of thyme, salt and pepper.

Roll the pieces of fish in coarse salt, place them on a rack and forget them for half an hour.
Meanwhile, zest an orange and squeeze the juice of the 4 oranges. Bring the orange juice to a boil with the Noilly Prat and the honey. Reduce by half. Stir  the starch in a little orange juice and add it to the reduction with the minced chili pepper   and the orange zest. Continue the reduction until a slightly syrupy liquid is obtained.
Preheat oven to 180 °.

Rinse and dry the fish. Melt a little butter and little oil in a frying pan that supports the heat of the oven: watch out for the plastic handles ! Put the pieces of fish in the pan, on the skin side ,  brush the top of the fish, using a brush, with the orange reduction. Let cook for 5 minutes. Redo the  rushing with the orange  reduction and bake for another 10 minutes. Repeat the operation and continue cooking for another 5 minutes. Keep the fish warm.

Meanwhile you will have cooked the vegetables.

Peel the turnips and cut them into equal pieces. Cut the radishes loaf and wash the radishes. Put the vegetables in a casserole, sprinkle with sugar, add butter, thyme and a bottom of water. Season with salt and pepper. Cover and cook over low heat for 10 minutes, mixing occasionally.

Serve the vegetables with the fish.

Enjoy your meal !

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

 

Print Friendly, PDF & Email

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close Menu