Recently I was invite to join in a new collaboration called Weekend in a French Kitchen. On Saturdays I’ll be posting a recipe out of Cafe Boulud Cookbook by Daniel Boulud and Dorie Greenspan. I’m super excited for this collaboration because I’ve been meaning to learn more French cuisine. The original recipe calls for skate rather than cod, but my local grocery store didn’t have it available, and I found out through the group that cod is a good substitute for skate.
This recipe is super easy to make, and was extremely delicious. I definitely recommend it, especially if you like light and delicate fish dishes.
Be sure to check out Weekend in a French Kitchen here.
- 1 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 2 pounds baby gold potatoes, peeled and cut into 1 inch chunks
- 2 tablespoons coarse sea salt
- 1 teaspoon cracked pepper
- 1 tablespoon red wine vinegar, plus extra for drizzling
- Four 7 – ounce boneless, skinless, trimmed pieces cod fillet
- 9 tablespoons butter
- ¼ cup chopped parsley
- ¼ cup drained gluten free capers, plus 2 tablespoons of the vinegar the capers are packed in
- Put 4 cups water, the salt, lemon juice, and potatoes in a large saucepan and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.
- Just before serving, drain the potatoes well.
- Combine 2 cups water, salt, pepper and wine vinegar in a 1" deep pan and bring to a boil. Lower the heat to a simmer, and slip the fillets into the pan. Poach the fish gently for 8 to 10 minutes. Lift the fish out of the water using either the poacher’s perforated tray or a large skimmer. Drain the fish well, and then transfer it to a warm plate.
- Cook the butter in a small pan over medium heat just until it turns a light caramel brown. Add the
- parsley, capers, and their vinegar and cook only long enough to warm the capers, about 1 minute.