Pan-fried cod, hollandaise sauce, homemade mashed potatoes and oven-roasted broccoli

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I was contacted to realize this recipe of cod by fishmas.fr. I had been lucky enough to be invited to Iceland in 2017 for a culinary trip (which you can see HERE) and I had discovered the production circuit of this fish from the cold seas of northern Europe and therefore more specifically from this beautiful country. So I offer you this recipe that was proposed to me and I immediately salivated. I suggest a pan-fried cod, golden brown, with homemade mashed potatoes, broccoli grilled in the oven with olive oil (a delight), but above all a divine hollandaise sauce, with a nice lemon flavour! I invite you at the same time to visit the site of fishmas.fr

Icelandic cod can be found in all large and medium-sized stores.

For information the Icelandic industry uses two certifications to ensure sustainable fishing, the Icelandic Responsible Fishing :

– Based on the guidelines of the FAO (Food and Agriculture Organization of the United Nations), the
Iceland Responsible Fisheries Management Certification is a model for certification of
third party whose function is to certify the responsible management of fishermen in Icelandic waters and the respect
of marine resources. Within this framework, seven species have been certified in Icelandic waters, including cod.
– MSC (Marine Stewardship Council) is an international certification program that aims to ensure the sustainability of
fish populations, minimize the impact of fishing on the environment, and promote effective fisheries management.
fisheries. The MSC has certified more species in Icelandic waters than the IRF program. In total, 15 species are
certified, including the wolffish (Loup de Mer) which is part of the Fishmas campaign.

And finally for the recipe:

For 4 people :

Mashed:

• 4-5 large potatoes
• 50g semi-salted butter
• a little whole milk (for the desired consistency)
• salt pepper

Baked Broccoli:

• a head of broccoli
• olive oil
• salt, pepper, chilli

Hollandaise sauce:

• 4 egg yolks
• 200g of melted semi-salted butter
• the zest of an untreated lemon
• 40ml lemon juice (two tablespoons)

For the cod :

• 4 large codfish steaks
• 3 tablespoons of oil
• 40g of semi-salted butter
• salt pepper

Start by preparing the mashed potatoes. Peel and wash the potatoes.

Cut them into pieces.

Place them in a large pot of cold salted water and bring to a boil. Bake for 20 minutes or until potatoes are tender when inserted with a fork.

Drain and return them to the pan with the butter and a little milk. Mash with a fork until you have a nice purée. Pour in more milk as needed to achieve your desired consistency.

Cut the washed and dried broccoli head and separate it into pieces. Add a little olive oil, salt and pepper to taste. I also add a little chili powder.

Bake for 25-30 minutes at 195°C on a convection oven. The broccoli is starting to brown slightly and the texture is perfect!

For the hollandaise sauce. Melt your semi-salted butter in a small container. In a double boiler, or in a bowl set over a pan of simmering water, place the 4 egg yolks.

Whisk the yolks in the water bath until they foam slightly. Then add the melted butter spoon by spoon or in a stream, while whisking to emulsify everything.

Add lemon juice and zest.

Still whisking, pour in the remaining melted butter to get a thicker custard consistency.

If, despite your precautions, the sauce has gone off, simply start again without throwing away the sauce you made. In this case, pour it all into another container, then put a single egg yolk into the water bath. This time, take an electric whisk and very gently pour the failed liquid sauce back in to emulsify it gradually. Normally, it always makes up for it!

For the cod, here are the beautiful fillets I received! In a hot pan, pour the oil, cod and butter.

Baste regularly with the fat. Salt and pepper the fillets. Let cook for 3-4 minutes on one side.

Turn them over gently and cook for another 3-4 minutes, basting.

Arrange the dish with the mashed potatoes, grilled broccoli, golden cod fillet and hollandaise sauce to taste. Sprinkle with freshly grated lemon zest and snipped chives! Let’s eat!

Place them in a large pot of cold salted water and bring to a boil. Bake for 20 minutes or until the potatoes are tender when a fork is stuck in them, basting regularly with the fat. Salt and pepper the fillets. Let cook for 3-4 minutes on one side.