Dinner · Fish Course · French

Pan-seared Cod in a Champagne Shallot Sauce

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Extremely elegant and ridiculously easy.  I suggest this as a speedy christmas eve dinner if your family has a tradition of dining on fish on the holiday.  If not, turn any night into a classy evening with just a few simple ingredients.  The only thing I insist on is fresh fish.

Ingredients:

1lb fresh cod fillets

salt, pepper and parsley to season the fish

1 tbsp of olive oil

1 tbsp of chopped shallot

1 tsp of minced of garlic

1 tbsp flour

1/2 tbsp butter

1 cup of champagne

Method:

Heat half the oil in a skillet.

Season the fish with salt, pepper and parsley and sear til golden on both sides.  Remove and set aside.

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In the same pan heat the rest of the oil and saute the garlic and shallots till fragrant.

Add the flour and the butter the shallots and garlic and cook out the raw flavor of the flour ( till brownish in color)

De-galze the pan with champagne, whisking rapidly to prevent clumping of the flour.

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Once the sauce in smooth return the fish to the sauce and simmer for 3-5min.

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Plate the fish and drizzle the sauce over.  Serve hot with your favourite sides.

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3 thoughts on “Pan-seared Cod in a Champagne Shallot Sauce

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