Butter foaming in the pan until it smells of hazelnuts, a squeeze of lemon, a few capers: the finishing pinch belongs to Les Terres Blanches’ Fleur de Sel Noirmoutier, exceptionally fine hand-harvested crystals, pure and delicate over the cod.
Serves 4 · 20 min
Ingredients
- 4 cod fillets, about 6 oz (170 g) each
- Flour, for dusting
- 1 tbsp oil
- 3 tbsp butter
- A squeeze of lemon
- 1 tbsp capers
- A pinch of Fleur de Sel Noirmoutier (Les Terres Blanches)
Method
- Pat 4 cod fillets, about 6 oz (170 g) each, dry and dust them lightly with flour.
- Cook them in 1 tbsp oil over medium-high heat for 3 to 4 minutes per side, until golden and the flesh flakes easily.
- Transfer to warm plates, add 3 tbsp butter to the pan and cook until nutty and golden, then add a squeeze of lemon and 1 tbsp capers.
- Spoon the brown butter over the fish and finish with a pinch of the Noirmoutier fleur de sel.
The star of this recipe: Fleur de Sel Noirmoutier, by Les Terres Blanches.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Les Terres Blanches
Fleur de Sel Noirmoutier
