Sunday, April 6, 2008

Posh cod

Butter fried cod with foie gras

At a restaurant a few weeks ago I had butter fried cod with foie gras, and the combination was so good I had to try it at home.

(4 servings)

2 pounds fresh cod fillet, cut into four pieces

2 oz foie gras

1-2 tablespoon butter

four lemon wedges

salt to taste

Melt butter in a pan. Sprinkle salt on both sides of the cod filets. Fry fish on both sides, about 3-4 minutes on both sides. It is very important to NOT over fry the fish, because the meat will dry out.

Transfer fish fillets onto plate and put a slice of foie gras on top.

I served my cod with steamed sugar peas and spring onion, hasselbach potatoes and a veal sauce (made from veal stock).

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