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Wine with food - cod with cauliflower puree and lemon butter, served with baked potatoes, vegetables and a glass of Chablis in a modern bistro ambience

Cod with cauliflower puree & lemon butter

Cod with cauliflower puree and lemon butter is a modern, minimalist fish dish that impresses with its delicate aroma and elegant texture. The tender cod is gently fried so that it remains juicy and has a light, golden crust. The creamy cauliflower puree brings a mild sweetness and a pleasant nutty note to the plate, which perfectly complements the fresh, slightly tart lemon butter. A hint of herbs provides additional accents without overpowering the fish. The result is a light yet festive main course that goes perfectly with a mineral white wine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Fish dish, Main course
Cuisine European cuisine, French cuisine
Servings 2 Servings
Calories 620 kcal

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

Nutritional values per portion

Calories: 620kcalCarbohydrates: 20gProtein: 45gFat: 38g
Keyword Cauliflower puree, Chablis AOC, Cod, Fish and wine, Fish dish, Lemon butter, light main course, Wine with food
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