BUTTER CRUMB ICELANDIC COD with LEMON BUERRE BLANC

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BUTTER CRUMB ICELANDIC COD with LEMON BUERRE BLANC
Courtesy of Berea Union Depot Taverne

Ingredients:
Icelandic cod (or any whitefish you prefer)
Salt/pepper/seasonings
Olive oil
Butter crumb crusting (see additional recipe)
Lemon buerre blanc (see additional recipe)

Cooking procedure:
Preheat oven to 350 degrees
Portion cod, 4 to 8 ounces
Preheat pan, add olive oil
Sprinkle cod with seasonings.
Carefully place in heated pan seasoning side down.
Sear until just golden brown
Turn cod over in pan
Sprinkle cod with butter crumb topping
Place in oven and finish baking, about 10-12 minutes
Warm lemon buerre blanc

Serving:
Spoon lemon buerre blanc on plate
Place cod in pool of sauce
Butter crumb crusting:
Equal parts melted butter and seasoned bread crumbs
Lemon buerre blanc:
1 ounce white wine
1 ounce lemon juice
1/2 cup unsalted butter cut into cubes
1 – 2 tablespoons of heavy cream (so the sauce doesn’t “break”)

Use a small pan over medium high heat. Add white wine and lemon juice,
reduce to half. Next add heavy cream and heat until thickened. Pull pan
from heat and add pats of butter while whisking, being careful not to
overheat the butter causing it to break. If sauce does break, add another
Garnish – fresh lemon and parsley blend until mix is turned into crumbs salt/white pepper