← Back to Search Results
poaching, sauteeing French
Codfish with Black Butter

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Codfish is called morue in French, and what we call bacalao or salted codfish in the United States is morue salée in French. When I was a child, my mother would occasionally make salted codfish, but more often than not she served fresh cod that she dredged in flour and sautéed in butter. It is the classic fish you will find in bistros throughout France.

Cod is still one of my favorite fish. I like to use cod steaks cut from fillets from the back of the fish, which are thicker (up to 1½ inches and weighing 5 or 6 ounces) than fillets from the belly of the fish. These can be poached, braised, steamed, or baked, and always turn into a wonderfully flaky fish that stays moist even if overdone. Cod is not the type of fish that you want to serve undercooked. It should be cooked just enough so that it barely separates into flakes when served. Similar in texture to scrod and haddock, this versatile fish has larger moist flakes and is very tender.

One of my favorite ways to prepare cod, and a recipe I used to prepare at Gloria’s French Café, the restaurant we operated in Madison, Connecticut, in the early 1980s, was to sauté it and serve it with beurre noisette (nut brown butter), or beurre noir, sometimes called black butter, which gives the fish a wonderful nutty taste. The recipe has capers, red wine vinegar, ground pepper, coarse salt, and a chiffonade of basil on top.

Yield: 4 servings

Ingredients

  • 4 cod steaks, each 5 or 6 ounces
  • 2 tablespoons small drained capers
  • ¾ stick (6 tablespoons) unsalted butter
  • 1 ½ tablespoons red wine vinegar
  • Freshly ground pepper
  • Coarse sea salt
  • Basil, shredded

Directions

For four servings, measure out the capers (the larger capers are softer and absorb too much of the vinegar in the jar). Bring a small pot of unsalted water to a boil. When it boils, drop the steaks in and let the water come back to a boil. This will take 3 or 4 minutes. When the water starts boiling, turn off the heat, and let the fish steep in the hot water for 2 to 3 minutes, until it is barely cooked, just enough so that you can see the flakes.

Meanwhile, prepare the butter. Melt the butter in a skillet, and cook until the butter foams and begins to brown. The foam will disappear, and the butter will begin to darken slightly to a darker brown. It is ready.

Drain your fish steaks on paper towels to absorb excess water, and arrange one on each of four warmed dinner plates. Sprinkle the capers on and around the fish, and pour the very hot brown butter on the fish. Pour the red wine vinegar into the hot skillet, and shake it around. Most of it will evaporate, but pour the remainder on the fish. Sprinkle on some freshly ground pepper, a little coarse sea salt, and some shredded basil, and serve right away. This favorite way of serving cod also works well with other fish, from salmon to trout.


© 2007 Jacques Pepin

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, and using 5 oz cod fillets.

 

Nutritional Information

Nutrients per serving (% daily value)

271kcal (14%)
32mg (3%)
2mg (3%)
166mcg RAE (6%)
598mg
48mg
26g
0g
0g
0g
107mg (36%)
497mg (21%)
11g (56%)
18g (28%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
american-masala American Masala
by Suvir Saran
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
baked-explorations Baked Explorations
by Matt Lewis
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?