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


Fish and Seafood

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Preparation Time:
Cooking Time:
2 portions
Metric Imperial

Ingredients

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 230 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)

Method

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.

BEURRE EN POMMADE

Take the butter out of the fridge and leave it at room temperature for half an hour. Cutting it into small pieces will quicken the process.

 

Put the butter into a bowl and work it vigorously with a spatula until it is smooth and well-softened.

 

HOW TO MAKE YOUR OWN SHELLFISH CONSOMMÉ

Ingredients

2 dry shallots, minced

50 ml (about 1/4 cup) olive oil

250 ml (1 cup) white wine

300 g (1 1/2 cup) clams or mussels, or 150 g (3/4 cup) each

Sea salt


Method

In a saucepan, sauté the shallots in olive oil. Add the white wine and shellfish, then the salt. Cover with water and boil for about 20 minutes. Remove the shellfish and strain the cooking juices. Once strained, the consommé may be used with fish and shellfish.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Helena Loureiro

Chef

Fish and Seafood Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Add some Maple Taffy to your recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!