Pan Roasted Cod With Whiskey Cream Recipe
Make Pan Roasted Cod With Whiskey Cream Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pan-Roasted Cod
Whiskey Cream Sauce
Method
Pan-Roasted Cod
Prepare fish
Pat the cod fillets dry with paper towels. Season both sides evenly with kosher salt and 1 tsp freshly ground black pepper. If desired, lightly dust both sides with the 2 tbs flour and shake off excess — this promotes a golden crust.
Heat pan
Place a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tbs neutral oil and 2 tbs unsalted butter. Heat until the butter foams and the fat is shimmering but not smoking.
Sear cod
Carefully place the fillets in the hot pan, presentation side down (skin-side if skin-on). Do not overcrowd; work in two batches if necessary. Sear undisturbed for 2.5–3 minutes until a deep golden crust forms.
Finish in pan
Flip the fillets gently and reduce heat to medium. Cook an additional 2–3 minutes until the fish reaches an internal temperature of 135–140°F (it will continue to carry over cook) and flakes easily with a fork. Add a squeeze of the lemon (about half of the 1/2 lemon) over the fillets toward the end of cooking. Transfer the cooked cod to a warm plate and tent with foil while you make the sauce.
Whiskey Cream Sauce
Sauté aromatics
Using the same skillet with the fond (brown bits) left behind, lower heat to medium. Add 1 tbs unsalted butter. When melted, add the finely minced shallot and sauté 2–3 minutes until softened and translucent, stirring so it does not brown. Add the minced garlic and cook 30–45 seconds until fragrant.
Deglaze with whiskey
Carefully add 1/4 cup whiskey to the skillet to deglaze. If cooking on a gas stovetop and comfortable, tilt the pan briefly to allow the whiskey to flame and burn off most alcohol; otherwise let it simmer briskly for 1–2 minutes to reduce and concentrate flavor. Scrape up all browned bits from the pan.
Add stock and reduce
Pour in 1/2 cup chicken or fish stock. Increase heat to bring to a simmer and reduce by about half, roughly 3–4 minutes, leaving about 2–3 tbsp of reduced liquid.
Finish sauce with cream
Lower heat to medium-low. Stir in 3/4 cup heavy cream and 1 tsp Dijon mustard. Simmer gently for 3–4 minutes until the sauce thickens slightly to coat the back of a spoon. Stir frequently to prevent scorching.
Season and finish
Whisk in 1 tsp lemon juice, 1 tbs chopped parsley, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If the sauce is too thin, simmer 1–2 minutes longer; if too thick, add 1–2 tbsp stock. Remove from heat.