- Bordelaise Garnish:
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 12 ounces sliced seasonal mushrooms
- 2 sprigs thyme
- 1/2 bottle dry red wine
- 1 recipe Seared Cod
- 6 sprigs flat-leaf parsley, leaves finely chopped
- Seared Cod:
- 1 tablespoon extra-virgin olive oil
- 4 (6-ounce) center-cut cod fillets, skin left on
- Salt and freshly ground black pepper
- 4 cloves garlic, lightly crushed
- 4 sprigs thyme
- 1 tablespoon unsalted butter
Make the Bordelaise Garnish: Melt the butter in a large skillet over medium-high heat. Add the shallots and cook until translucent, about 5 minutes. Add the mushrooms and thyme and cook 5 minutes longer. Add the wine and cook until the liquid is reduced by half. Discard the thyme.
Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
Spoon the Bordelaise Garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.
Recipe courtesy of Daniel Boulud, Daniel's Dish: Entertaining at Home with a Four-Star Chef, Filipacchi Publications, 2003