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, hand-harvested crystals of exceptional finesse, pure and delicate over the cod.
Serves 4 · 20 min
- 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.
