Cod Katsu Recipe
charred cabbage beurre blanc, smoked trout roe
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Ingredients
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Cod Katsu
Charred Cabbage Beurre Blanc
Garnish
Method
Cod Katsu Preparation
- 1
Prepare the Cod
Season the cod fillets with salt and black pepper. Dredge each fillet in flour, then dip into beaten eggs, and finally coat with panko breadcrumbs.
- 2
Fry the Cod
Heat vegetable oil in a large skillet over medium heat. Fry the breaded cod fillets for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Charred Cabbage Beurre Blanc Preparation
- 3
Char the Cabbage
In a separate pan, add sliced cabbage and char over medium-high heat until slightly wilted and browned. Remove and set aside.
- 4
Make the Beurre Blanc
In the same pan, add minced shallots and white wine. Reduce until almost dry. Add heavy cream, then whisk in cold butter until emulsified. Season with salt and white pepper.
Plating
- 5
Assemble the Dish
On a plate, place a portion of charred cabbage, top with the fried cod katsu, and finish with a generous spoonful of beurre blanc. Garnish with smoked trout roe and chopped chives.
