Pan-Fried Cod in Roe and Heavy Cream Sauce with Caramelized Carrots, Cauliflower and Broccoli

ALL, FISH, VEGETABLES /
Pan-Fried Cod in Roe and Heavy Cream Sauce with Caramelized Small Carrots, and Boiled Cauliflower and Broccoli

Pan-Fried Cod in Roe and Heavy Cream Sauce with Caramelized Carrots, Cauliflower and Broccoli

Print

Creamy fish fillets, caramelized carrots, and boiled cauliflower and broccoli –  combination of flavors and textures creates a well-balanced and indulgent meal!

Cooking Time: 30min

Serving: 1 serving

INGREDIENTS:

For the Fried Cod:

  • 2 cod fillets (about 6-8 ounces each)
  • Salt and black pepper, to taste
  • 2 tablespoons butter

For the Heavy Cream Sauce:

  • 1/2 cup heavy cream
  • 2 tablespoons fish roe (optional)
  • Salt and white pepper, to taste
  • Shallot, medium

For the Caramelized Small Carrots:

  • 10-12 small carrots, peeled and trimmed
  • 2 tablespoons butter
  • 2 tablespoons maple syrup
  • Salt and black pepper, to taste

For the Boiled Cauliflower and Broccoli:

  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • Salt, to taste

INSTRUCTIONS:

Instructions:

1. Caramelized Small Carrots:

  1. Heat butter in a skillet over medium heat.
  2. Add the small carrots and sauté for a few minutes until they start to brown slightly.
  3. Sprinkle brown sugar over the carrots and continue cooking, stirring occasionally, until the carrots are caramelized and tender. Season with salt and black pepper. Set aside.

2. Boiled Cauliflower and Broccoli:

  1. In a pot, bring water to a boil.
  2. Add cauliflower florets and broccoli florets. Cook for about 3-4 minutes until they are tender but still slightly crisp.
  3. Drain the vegetables and season with a pinch of salt. Set aside.

3. Fried Cod:

  1. Season the cod fillets with salt and black pepper. Dredge each fillet in flour, shaking off any excess.
  2. In a skillet, melt butter over medium heat.
  3. Add the cod fillets and cook for about 3-4 minutes on each side until they are golden brown and cooked through. If using fish roe, add it to the skillet along with the fish and let it warm through.

4. Heavy Cream Sauce:

  1. In a small saucepan, heat the heavy cream over low-medium heat.
  2. If using fish roe, add it to the cream and stir until combined.
  3. Season the cream mixture with salt and white pepper. Simmer gently until the sauce thickens slightly.

5. Assembly:

  1. Place the boiled cauliflower and broccoli on a serving plate.
  2. Arrange the caramelized small carrots around the vegetables.
  3. Carefully place the fried cod fillets on top of the vegetables.
  4. Spoon the heavy cream sauce over the cod fillets.
  5. Garnish with freshly chopped parsley.