Recipe courtesy of Daniel Boulud

Cod Bordelaise

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Spoon the Bordelaise Garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.
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