Saucy cod is a perfect dish for the evening, light and balanced and goes well with a rosé from the Pays d'Oc. Broccoli is full in season during the spring - its bright green colour adds a touch of happiness to the plate. It goes perfectly with cod fish. Did you know that the most eaten fish in France was cod? Indeed, this fish, also known as hake or morue, can be found on every fish market in France. Cook it and you will see...
Ingredients For
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4 filet
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2 filet
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1 whole / Garnish: 8 bunches of broccoli
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2 pod
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100 ml
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Preparation
1
Generously flavour the cod with salt on both sides.
Divide the broccoli into bunches, reserving about 8 for garnish and chop the rest finely.
Scrape the tough outer skin off the core and chop finely.
Finely chop the garlic.
2
Put the olive oil, garlic and chopped broccoli in a frying pan over a medium heat, fry for a little while, then lower the heat, add water, cover and steam for about 5 minutes, after a while open the lid and add butter, mash the broccoli and salt to make a slightly thicker sauce.
3
Dust all sides of the cod with flour, heat the butter in a frying pan over a medium heat, add the broccoli to the edge of the pan, add the cod from the skin and cook thoroughly on both sides.
4
Place the cod and broccoli on a plate and pour over the broccoli sauce from step 2.
Pair with
Les Vignerons de Calvison Selection Syrah Rosé 2020
This wine is a 100% Syrah rosé from the IGP Pays d'Oc.
The gorgeous pink colour makes this a very special wine to drink for winter.
IGP Pays d'Oc wines are...
Wines made in the Languedoc-Roussillon region of southern France. The area is the oldest and most extensive vineyard in France, producing a wide range of white, rosé and red wines from a total of 58 different grape varieties. The motto is "free of style" and the wines are modern, creative and free in style.
The IGP is part of the EU's Geographical Indications system, which guarantees the origin and quality of a product.
This means that IGP Pays d'Oc wines are the pride of France, offering a good balance between price and quality.
Contributor
Toshihiro Ueki @Rakuraku rice
Food Stylist
