Cod Fish Puff And Seasonal Vegetables In Superior Stock Recipe

Prepare cod

Pat the cod fillets dry with paper towels and season both sides with 1/2 tsp of the salt and 1/4 tsp of the black pepper. Cut the fillets into four roughly equal portions (about 4 oz each).

Sear lightly

Heat 1 tablespoon olive oil in a nonstick or stainless skillet over medium-high heat. When shimmering, add the cod portions and sear 45–60 seconds per side just to set the exterior; you want color but not to cook through. Remove to a plate and let rest.

Make filling

Wipe the pan from the searing step, reduce heat to medium and add 2 tbsp unsalted butter. When melted, add the minced shallot and cook 1–2 minutes until translucent. Add the garlic and cook 30 seconds. Deglaze with 1 tbsp dry white wine, scraping up browned bits, and simmer until nearly evaporated (about 1 minute). Stir in 3 tbsp heavy cream, 1 tsp lemon zest, and 1 tbsp chopped dill. Season with remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Remove from heat.

Assemble puffs

Preheat oven to 400°F (200°C). On a lightly floured surface, roll each puff pastry sheet lightly to even thickness. Cut each sheet into two rectangles (you should have four). Place a seared cod portion on one half of each rectangle. Spoon a tablespoon of the shallot-cream mixture over the cod. Fold the pastry over to form an envelope or fold corners to encase the fish and press the edges to seal. Use a fork to crimp if desired. Transfer to a baking sheet lined with parchment.

Egg wash and bake

Beat the egg with 1 tsp water and brush the pastry tops. Using a small knife, make a tiny vent in the top of each puff. Bake in the preheated oven 18–22 minutes until golden brown and internal cod temperature reaches 130–135°F (54–57°C). Remove from oven and let rest 3 minutes before serving.

While the puffs bake, prepare the vegetables. Bring a medium pot of salted water to a rolling simmer for blanching.

Blanch carrots for 2–3 minutes until just tender-crisp, then add asparagus for the final 30–45 seconds and add sugar snap peas for the last 20–30 seconds. Remove all vegetables with a slotted spoon into an ice bath to stop cooking and retain color. Drain well and pat dry.

In a sauté pan over medium heat, melt 1 tbsp unsalted butter with 1 tsp olive oil. Add the drained vegetables and sauté 1–2 minutes to rewarm and coat with butter. Season with 1/2 tsp salt, 1/4 tsp black pepper and finish with 1 tsp lemon juice. Keep warm until ready to plate.

Make the stock reduction while the puffs are in the oven: In a small saucepan over medium heat, add 3 cups fish stock, 1/4 cup dry white wine, sliced shallot, 2 sprigs thyme, 1 bay leaf, and 6 peppercorns. Bring to a simmer and reduce gently until the liquid measures about 1 to 1 1/4 cups (a light reduction) — approximately 12–18 minutes depending on heat and pot size.

Strain the reduced stock through a fine-mesh sieve into a clean saucepan, pressing on solids to extract flavor. Return to low heat and whisk in 1 tbsp cold unsalted butter a little at a time to finish and give the sauce a glossy sheen. Taste and adjust seasoning with 1/4 tsp salt if needed. Keep warm, but do not boil.

If you prefer a slightly thicker sauce, mix 1/2 tsp cornstarch with 1 tsp cold water and whisk into the simmering reduced stock, cooking 1–2 minutes until slightly thickened; then finish with the cold butter as above.

Place a spoonful of warm seasonal vegetables at the center of each plate. Set a golden cod fish puff on top or beside the vegetables. Spoon 2–3 tablespoons of superior stock around the vegetables and pastry (avoid pouring directly on the pastry top to keep it crisp). Garnish with a small sprinkle of chopped fresh dill or microgreens if desired and serve immediately.