Baked Cod with Shellfish Consommé Jelly and a Maple-Cilantro Sauce

CITRUS BUTTER

• 1/4 cup half-salted butter, at room temperature
• 2 tbsp olive oil
• 1/2 cup maple syrup (preferably golden syrup for its delicate flavour)
• 1 zest of orange
• 1 zest of lemon

SHELLFISH CONSOMMÉ JELLY

• a bit more than 1/3 cup clarified shellfish stock or store-bought clam juice
• 2 tbsp lemon juice
• 4 gelatin leaves, hydrated and then squeezed (or about 7 g gelatin crystals)

MAPLE-CILANTRO SAUCE

• 1 bunch cilantro
• 1/2 cup maple water
• 1/2 cup fish stock
• 1/2 cup shellfish stock
• about 7 tbsp 35% cream
• 2 tbsp olive oil
• Salt and pepper

COD FILLETS

• 2 fillets of cod with skin, each about 225 g (1/2 lb)

PRESENTATION

• Zests of orange
• Zests of lemon
• Cilantro leaves
• 1 tbsp salmon caviar
• 1 1/2 cup mussels, clams, or oysters, cooked (optionnal)

CITRUS BUTTER

1. Work the butter into a beurre en pommade (see method under Additional Information), then incorporate the olive oil, maple syrup, and the zests of orange and lemon. Set aside.

SHELLFISH CONSOMMÉ JELLY

1. In a saucepan, bring the clarified shellfish stock to a boil with the lemon juice, and add the gelatin.
2. Line a small baking sheet with parchment paper, pour the stock into it, and place in the fridge. Once cold, cut it into small rectangles.

MAPLE-CILANTRO SAUCE

1. Blanch the cilantro in a saucepan, then transfer to a food processor, add the maple water, and blend until smooth. Set aside.
2. Pour the fish stock and shellfish stock into the saucepan and reduce. Add the cream and olive oil, then the cilantro purée. Season with salt and pepper.

COD FILLETS

1. Preheat oven to 200° C (400° F). Line a baking sheet with oiled parchment paper. Lay on the cod fillets with the citrus butter. Bake for about 15 minutes until the fish is cooked and the skin is well-caramelized.

Presentation

1. Spoon maple-cilantro sauce onto a shallow serving plate and set the cod fillet on it. Strew with zests of citrus. Dress with jelly squares and (optional) the cooked and peeled shellfish. Decorate with the salmon caviar and a few cilantro leaves.