Ingredients
| CAFÉ DE PARIS BUTTER | |
| 200g butter, softened | |
| 2 tablespoons chopped capers | |
| 2 tablespoons chopped gherkins | |
| 2 tablespoons chopped shallots | |
| 4 cloves garlic, minced | |
| 2 tablespoons finely chopped thyme and parsley lemon juice to taste | |
| FOR THE FISH & TO SERVE | |
| 4 tablespoons soy sauce | |
| 4 tablespoons sugar juice of 1 lemon | |
| 4 blue cod fillets | |
| ¼ cup capers | |
| deep-fried in vegetable oil, drained | |
| 1 spring onion, thinly sliced |
Instructions
| 1. | BLUE COD, CAFÉ DE PARIS BUTTER & BROCCOLI & QUINOA SALAD |
| 2. | Mix all the ingredients and season with salt and freshly ground black pepper, adding lemon juice to taste. |
| 3. | FOR THE FISH & TO SERVE |
| 4. | Put the soy sauce, sugar and lemon juice in a saucepan over medium heat and heat until the sugar dissolves, then remove from heat and allow to cool. |
| 5. | Add the blue cod fillets to the marinade and ensure the fillets are evenly coated then leave to marinate for at least 1 hour |
| 6. | Put an oiled baking sheet on the middle rack of the oven and preheat to 180°C. |
| 7. | Remove the fish from the marinade to the hot baking sheet, spooning the marinade over the fish, and bake for 10 minutes, depending on thickness. |
| 8. | Turn the fillets carefully and cook for another 2-3 minutes. |
| 9. | When the fish is cooked, remove from the oven to a serving platter, top with spoonfuls of the café de Paris butter and melt slightly using a blow torch, if you have one. |
| 10. | Garnish with deep-fried capers and spring onion to serve, alongside the following salad. |
Blue cod recipe by SeungWoo Shin / Salad recipe by Freda Zhang
Leave a Reply