Black cod medley

Black cod medley



Preparation : 45 minutes

Level : Intermediate


4 Alaskan black cod fillets  

To taste olive oil

2 tomatoes, diced

2 green onions

To taste fresh tarragon, chopped

1 cup veal stock

pimenton (or smoked paprika)

Espelette pepper

fennel seeds, freshly ground

fleur de sel


1. Baste the cod fillets with a mixture of olive oil, Espelette pepper, pimenton and fennel seeds.

2. Seal the fillets in parchment paper shaped into a papillote and bake for 20 minutes at 350 oF.

3. Pan-fry the tomatoes and green onions on high heat (to caramelize the mixture), add the tarragon and set aside.

4. In a saucepan, bring the veal stock to a boil while stirring and reduce by half.

5. Using an electric mixer, mix all the ingredients, work in the olive oil and add salt. 

6. For a side dish, use a slicer to cut the yellow zucchinis into juliennes. In a saucepan, lightly brown the zucchinis in olive oil.

7. Pour sauce.