Delicate fish dish with velvety puree and a fresh kick
In this dish, wine with food shows how harmoniously a tender sea fish can interact with creamy vegetables and fresh citrus spices. Wine and food are combined here in such a way that the fine, slightly sweet aroma of the cod remains the focus, while the cauliflower puree provides a velvety, almost silky mouthfeel. The light nuttiness and sweetness of the cauliflower forms a pleasantly mild contrast to the lively lemon butter, which brightens the palate with its freshness and subtle acidity and brings the dish to life. The fish is gently fried or poached so that the texture remains juicy and glassy, while the flavors of butter, lemon and possibly fine herbs such as chives or parsley are subtly applied. The overall result is a modern, minimalist plate that still looks generous and is perfect as an elegant main course for a wine dinner.
Ideal wine accompaniment: Chablis AOC (Burgundy, France)
A Chablis AOC from northern Burgundy is the ideal wine accompaniment, because with its taut, precise acidity and pronounced minerality, it provides exactly the point of tension that a creamy cauliflower puree with rich lemon butter needs. The aromas of green apples, citrus fruits, white flowers and a fine chalky note pick up on the freshness of the lemon component and prolong it on the palate without dominating the delicate cod. At the same time, the salty, sparse minerality of Chablis emphasizes the maritime side of the fish and brings out its delicate sweetness more clearly. The mostly restrained or discreet use of wood keeps the wine lean and elegant, which is particularly important so as not to mask the delicate character of the cod. The combination of creaminess in the dish and straightforwardness in the wine creates an exciting contrast, where every bite is accompanied by a fresh, clear sip that leaves you wanting more.
Further wine recommendations for this dish
Riesling Mosel QbA (Mosel, Germany)
A feinherber Mosel Riesling QbA is an excellent alternative when a somewhat fruit-driven, playful style is desired that still has sufficient freshness. The lively acidity structure ensures that the lemon butter does not appear heavy, but is elegantly balanced on the palate. Notes of lemon, lime, green apple and sometimes white peach pick up on both the citrus freshness and the subtle sweetness of the cauliflower, creating a very harmonious combination. The slight residual sugar in the slightly tart range acts as a soft cushion around the acidity, which goes particularly well with the creamy texture of the puree. The typical slate minerality also adds an exciting, slightly salty accent that underlines the maritime impression of the cod and provides additional depth.
Grüner Veltliner Kremstal DAC (Kremstal, Austria)
A Grüner Veltliner Kremstal DAC offers a combination of spice, freshness and structure that goes wonderfully with this reduced but aromatic fish dish. The typical pepper and herbal notes of Grüner Veltliner can respond to subtle herbs in the lemon butter, adding an extra spicy dimension to the combination. Aromas of green apple, pear and sometimes delicate citrus fruit complement the freshness of the lemon juice without drowning out the delicate cauliflower flavor. The medium-bodied structure of the wine gives it enough strength to stand up to the creamy consistency of the puree without being too powerful or alcoholic. The clear, juicy acidity ensures a clean, dry finish that prepares the palate for the next bite and makes the dish appear light and precise overall.
Muscadet Sèvre et Maine Sur Lie AOC (Loire, France)
A Muscadet Sèvre et Maine Sur Lie AOC is perfect for all those who appreciate maritime clarity and salty freshness in their wine accompaniment. The Melon de Bourgogne grape variety brings a crisp, straightforward acidity and a clear minerality reminiscent of sea salt to this style, which goes perfectly with cod. Aromas of lemon, lime, green apple and subtle yeasty notes from the sur lie maturation blend harmoniously with the lemon butter and give it more depth without complicating the creaminess. The cauliflower puree appears even silkier next to this slender but characterful wine, while at the same time the wine prevents the dish from appearing too powerful. The light, fresh style of Muscadet is particularly suitable when the dish is served in a rather purist style and without too many additional components.
Albariño DO Rías Baixas (Galicia, Spain)
An Albariño from the Rías Baixas DO brings a maritime, almost tangy aroma into play, giving this dish an exciting, slightly exotic note. Typical aromas of citrus fruit, green apple, white flowers and sometimes a hint of peach meet a clear, salty minerality that harmonizes very well with the delicate cod. The lively but well-integrated acidity makes the lemon butter shine and lightens its creamy character. At the same time, the mostly medium body of the Albariño ensures that the wine has enough structure to counter the cauliflower puree without overpowering it. The way in which the fruity notes absorb the mild sweetness of the cauliflower and combine to create a round, long finish reminiscent of the sea and fresh coastal cuisine is particularly beautiful.
Walker Bay Chardonnay (Walker Bay, South Africa)
A Walker Bay Chardonnay from South Africa is an excellent choice when a slightly more powerful, yet elegant wine accompaniment is desired. Many wines from this cool coastal region combine a ripe, yellow-fruity aroma with fresh acidity and a finely dosed use of wood, which brings notes of vanilla, toast and light smokiness into play. This structure goes perfectly with the creamy consistency of the cauliflower puree and the buttery component of the lemon sauce, as wine and food merge texturally. Aromas of ripe lemon, peach and perhaps a little pineapple enhance the fresh character of the dish, while the woody notes lend the butteriness an elegant, almost Burgundian feel. The result is a pairing that will appeal to lovers of somewhat fuller white wines in particular, without overpowering the fish.
The recipe:
Cod with cauliflower puree & lemon butter
Cooking utensils
- 1 Large pan for frying the cod
- 1 Medium pot for the cauliflower
- 1 Small pot for the lemon butter
- 1 Steam or sieve insert (optional)
- 1 Chopping board and sharp knife
- 1 Masher or potato masher
- 1 Whisk
- 1 Measuring cup
Ingredients
For the cod:
- 2 Cod fillets approx. 160-180 g each without skin or with, as desired
- 1 Tbsp olive oil or neutral vegetable oil
- 1 Tbsp butter
- Salt
- Freshly ground black pepper
- 1 1 tsp lemon juice
For the cauliflower puree:
- 1 small cauliflower head approx. 500 g florets
- 100 ml Cream or whipped cream
- 30 g Butter
- Salt
- Freshly ground pepper
- 1 Pinch of nutmeg
For the lemon butter:
- 60 g Butter
- Juice of 1/2 lemon
- Zest of 1 organic lemon
- 1 Small shallot very finely diced (optional)
- 1 tablespoon finely chopped parsley or chives
- Salt
- Pepper
Preparation
Prepare the cauliflower puree:
- Clean the cauliflower, divide into florets and wash thoroughly.
- Cook the florets in lightly salted water or in a steamer until soft and easy to mash.
- Drain the cauliflower well and return to the pot.
- Add the butter and cream and blend to a creamy puree using a hand blender or masher.
- Season to taste with salt, pepper and nutmeg and keep warm until ready to serve.
Prepare the lemon butter:
- Melt the butter in a small saucepan over a low to medium heat.
- Optionally, add the finely diced shallot and sauté until translucent without letting it color.
- Stir in the lemon juice and lemon zest, leave to infuse briefly, but do not overcook.
- Season to taste with salt and pepper, stir in the chopped herbs and keep warm.
Fry the cod:
- Briefly rinse the cod fillets under cold water, pat dry and season lightly with salt and pepper on both sides.
- Heat the oil and butter in a large frying pan.
- Fry the cod fillets over a medium heat for about 3-4 minutes on the first side, depending on their thickness, until they start to color slightly.
- Carefully turn the fillets and cook for a further 2-3 minutes until the fish is just cooked through and remains juicy.
- Drizzle with a little lemon juice and leave to rest briefly.
Dressing:
- Place the cauliflower puree in the middle or as a mirror on preheated plates.
- Place the cod fillets on top or next to it.
- Drizzle the lemon butter generously over the fish and purée.
- Garnish with fresh herbs and a little extra lemon zest to taste and serve immediately.
Recommended sides:
- Crispy baked potatoes with rosemary
- Finely glazed baby carrot vegetables
- Lukewarm leaf salad with lemon vinaigrette
