Cod Grenobloise is a classic French dish made with pan-fried white fish served with beurre noisette, capers, parsley, and lemon. Named after the landlocked city of Grenoble, the recipe was made to disguise what might be slightly older fish. (Not in my case!)
60/40 Cure – Curing the Cod
25g table salt
15g caster sugar
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Combine. Coat the fillet evenly and cure for 12 minutes. Rinse in cold water and pat dry thoroughly. Rest skin-side down on a tray lined with clean cloth, covering the flesh lightly with paper. For best results, refrigerate uncovered overnight to dry.
Cod Grenobloise
Serves two people
1 x 250g cod fillet, pin boned, trimmed and cured
100g butter
1 lemon, segmented (juice reserved)
20g capers
20g cornichons, diced
2 slices sourdough, small dice
20g flat-leaf parsley, finely chopped
20ml white wine
100ml fish stock (water or white wine if needed)
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Portion the cod into 250g pieces or individual servings.
Melt 50g butter in a sauté pan and toast the diced sourdough over medium heat until golden; drain and reserve.
In the same pan, heat a thin layer of olive oil. Pat the cod dry and place flesh-side down into medium-hot oil. Do not move for 6–8 minutes; the fish will naturally release when ready. Lift out carefully and transfer skin-side down to an ovenproof dish. Add fish stock and dot with 25g of the butter. Braise at 160°C for 6–8 minutes, then rest.
Using the same pan, cook the remaining diced butter to noisette stage (golden brown with a nutty aroma), then remove from heat. Add reserved lemon juice and white wine (take care as it will spit) and shake to emulsify. Stir in capers, cornichons, lemon segments, croutons and parsley.
To serve, spoon warm cauliflower purée onto the plate. Remove the cod skin and place the fish on top. Spoon over the Grenobloise garnish and finish with olive oil.
37 Comments
The best French chef in England!!! The King of England is here! With this, I'll have either a Montlouis, a Vouvray (dry), a Savennières (dry) or if one goes Sauvignon a Sancerre but more expansive than the precedents. Set aside Bourgogne too too expansive as well and Chardonnay is not enough dry. Last but not least a true cepage of the South, the Viognier (which is a wonderful cepage). Long live the King and vive la France!
Looks awesome. I will try that on Saturday.
Why don't you use cod bones for stock?
Super with a dry Riesling or Chardonnay, thank you
What a pity he didn't show how he made the puree to be like a 'pommade' as they say in French.
That looks ( and I'm sure it is) lovely – no pressure dinner party stuff. Everyone's using a press these days to keep meat/fish in contact – is there any advantage over a small weighted saucepan?
Sharing! I don't think so.
What a fantastic recipe. Will definitely this one
I got sick during the rollercoaster bodycam. Not elegant.
Is it Ok to add salt to meat in beginning of cooking?Is salt making meat though?🙏🇨🇦
How many pats of butter have you used? This is fish with your butter
How did he make the cauliflower purée?
Did you wash the cure off? Or just pat dry the water that was drawn out of the fish?
I am sorry that you threw away the basis of a white flavoured sauce or soup …..sad to waste food. That fish gave it's life for rhat dish.
Top Notch Mr Byatt, Sterling Job !
I think one of my favourite bits of the videos lately has been everyone trying it in the end
What’s the purée under the fish ,and capers with … ??.
I'd definitely give that a go. And sharing? No way!
Sheer skill and passion for cooking.
this dish looks incredible.
What did he call the tiny pickles?
What a delicious cod recipe I saw the short and had to watch video! Can’t wait to try to replicate
You take only the "sweets" parts of the fish for your recipe, and that is ok. But why trowing all the rest in the garbage bin ? You know wath to do with it… Nature has worked hard to achieve those goods.
So, what’s up with all the closeups? 10-15 seconds of a pan and then part of a cutting board that doesn’t even show you fileting the cod. I love these videos, but please get a cameraman that can do them and you justice.
Made this last night with some braised cannelini beans and fennel. The fish firmed up beautifully with the salting. Cheers chef!
👏👏👏👏👏
The cauliflower purée is a nice touch.. Would smash the whole thing by myself x2
Omg never seen a chef hack a fillet like that…
Love the recipe but what is going on with your camera angles? 2 minutes of Adam's feet for the fillet portion. Then a camera guy who is just wandering around. Specifically looking at the lemon segments that are cut instead of watching the cutting happening as an example. In and out of focus randomly. Awkward framing. Random editing cuts for who knows what reason (meat press on fish cuts as an example). This isn't the same quality filming across the board as the rest of the videos and it doesn't do the insanely high level cooking skills justice.
Miyagi say Phenomenal, messieurs Merci beaucoup
Does drawing out moisture away from fish help the fish brown better when pan frying? If so, do you recommend doing this with all fish?
Sharing – I don't think so, I'm scoffing that down myself, hands off to anyone thinking of having a taste.
Thanks for the content!
It's interesting, most Grenobloise recipes I've seen in my country (Sweden), has diced pickled beetroots (have never seen cornichons, actually). Maybe it's "swedefied" due to the availability of the ingredients, I would think pickled beetroots is (or were) a more common condiment here, historically.
What does the sugar do in the dry brine? Just there for flavour alone?
❤
I am making this today!!!!
Please don’t do this pov stuff. We can’t see exactly what you’re doing. Your previous videos are perfect.