How to make: Cod Grenobloise

Ingredients

• 1.5 kg Cod Fillet (skinless, trimmed, from whole 3.5 kg cod)
• 2 Tbsp Coarse Sea Salt (part of 60/40 dry brine)
• 1 Tbsp Granulated Sugar (part of 60/40 dry brine)
• 2 Tbsp Olive Oil (for pan‑frying, extra‑virgin recommended)
• 4 Tbsp Unsalted Butter, Salted French Butter (for croutons and sauce, high‑quality salted butter)
• 2 Lemon (peeled and segmented for garnish)
• 2 Tbsp Capers (rinsed, drained)
• 2 Tbsp Cornichons (finely diced)
• 1/4 cup Dry White Wine (adds acidity to sauce)
• 2 Tbsp Fresh Parsley (chopped, for garnish)
• 4 slices Bread (Country loaf) (cut into 1‑cm cubes for croutons; two loaves used in video)
• 1/4 cup Fish Stock (for braising the cod)
• 1 small head Cauliflower (for puree base, optional)
• 2 Tbsp Heavy Cream (for cauliflower puree, optional)
• to taste Black Pepper (freshly ground for garnish seasoning)

Instructions

1. Fillet the Whole Cod

   Using a sharp filleting knife, cut along the backbone to remove the two fillets, keeping cuts long and close to the bone. Use robust kitchen scissors to cut through the belly ribs and remove any remaining bones. Trim away the belly and dorsal fin, saving trimmings for stock if desired.

   Time: PT15M

2. Dry Brine the Fillets

   Mix 2 Tbsp coarse sea salt with 1 Tbsp granulated sugar (60/40 ratio). Sprinkle the mixture evenly over both sides of the fillets placed skin‑side down in a shallow tray. Let rest for 12 minutes without rinsing.

   Time: PT14M

3. Rinse and Pat Dry

   Rinse the brined fillets under cold water to remove excess salt and sugar. Pat thoroughly with paper towels.

   Time: PT3M

4. Prepare Garnish Ingredients

   Dice cornichons, chop parsley, and segment the lemons by peeling around the skin with a thin flexible knife and cutting between the membranes to create clean wedges. Cube the bread into 1‑cm pieces for croutons.

   Time: PT15M

5. Make Croutons

   Melt 2 Tbsp butter in the skillet over medium‑high heat. Add bread cubes, tossing to coat, and toast until golden and crisp, about 4 minutes. Transfer to a plate and set aside.

   Time: PT5M

   Temperature: Medium

6. Pan‑Sear the Cod

   Add 2 Tbsp olive oil to the same skillet and heat until shimmering. Place the fillet flesh‑side down, press gently with a weight or press, and cook 4 minutes until the bottom is lightly golden and the fish releases easily. Flip gently with a fish slice.

   Time: PT4M

   Temperature: Medium

7. Braise in Oven

   Add 1 Tbsp butter and 1/4 cup fish stock to the pan, then transfer the skillet to a pre‑heated 180°C oven. Braise for 5 minutes until the fish is opaque and just cooked through.

   Time: PT5M

   Temperature: 180°C

8. Brown Butter for Sauce

   Remove the cod and set aside. Return the pan to the stove, increase heat to medium‑high, and let the butter melt and turn nut‑brown, watching for a foamy stage then a caramel color (about 2 minutes).

   Time: PT2M

   Temperature: Medium‑high

9. Finish Sauce and Garnish

   Add the juice of the lemon segments, 1/4 cup white wine, and stir to deglaze. Quickly fold in diced cornichons, capers, whole lemon segments, chopped parsley, and the toasted croutons. Season with a pinch of black pepper and adjust salt if needed.

   Time: PT5M

   Temperature: Medium

10. Plate the Dish

    If using, spread a thin layer of cauliflower puree on each plate. Place the braised cod on top, then spoon the lemon‑caper‑crouton sauce around the fish. Garnish with extra parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

35 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g