March 15, 2009

Cod in Champagne Sauce with Saffron Pasta

Pacific cod caught by trawl or Atlantic cod

Pacific cod caught by longline

Obviously, cod is my kind of fish, for most of my fish recipes are based on that. This Friday one of them ended up on my plate and took a swim in a Champagne sauce. I served homemade saffron pasta.

100 flour
1 egg
1 g saffron

coriander, ground
50 ml Champagne
1 tablespoon butter

1 shalott
100 ml fish stock
50 ml Champagne
50 ml heavy cream

salt, pepper

Marinate cod for an hour in Champagne and season with coriander, salt and pepper. For the pasta dissolve saffron in 1 tablespoon water and knead a dough. Set aside for 30 minutes and after do the job using your pasta machine. Melt butter, add chopped shallot and fry for a minute or so. Add fish stock and Champagne and reduce. Stir in heavy vream and reduce more. Season with salt and pepper. Fry fish in olive oil, season with salt and pepper.

1 comment:

Rosa's Yummy Yums said...

What a refined recipe! Delicious looking!



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