Cod with Parsnip Purée Brown Butter Hazelnuts & Apple-Cider Beurre Blanc
If you’re looking for a refined yet approachable dish to impress your dinner guests or indulge in a cozy evening at home, the combination of Cod with Parsnip Purée, Brown Butter Hazelnuts, and Apple-Cider Beurre Blanc is simply divine. This recipe showcases the elegant flavors of cod, paired harmoniously with creamy parsnip purée and the nutty crunch of brown butter hazelnuts, all elevated by the rich and tangy apple-cider beurre blanc. Each element complements the others beautifully, creating a restaurant-quality experience in the comfort of your own kitchen.
Why You Will Love This Recipe
This dish is a perfect harmony of flavors and textures. The delicate cod falls apart at the slightest touch, while the parsnip purée provides a velvety counterpoint to its flakiness. The brown butter hazelnuts add an unexpected crunch and depth of flavor, and the apple-cider beurre blanc ties everything together with a fruity tang. This meal not only delights the palate but also looks stunning on the plate, making it ideal for special occasions or an elevated weeknight dinner.
Pro Tips for Making Cod with Parsnip Purée, Brown Butter Hazelnuts & Apple-Cider Beurre Blanc
- Use a heavy-bottomed pan to sear the cod for better heat distribution and a perfectly crispy skin.
- Be mindful of the temperature when making your beurre blanc; it should be low enough to melt the butter gradually without breaking the emulsion.
- Feel free to experiment with different nuts; walnuts or pecans can substitute for hazelnuts if you prefer.
- For a smoother parsnip purée, be sure to strain it after blending to remove any fibrous bits.
- Complete the dish with a sprinkle of fresh herbs on top for added color and freshness.
Ingredients
Gather the following ingredients to create this exquisite dish, which serves two:
For the Cod:
- 2 thick cod fillets (180g each), skin-on
- 1 tbsp grapeseed oil
- 1 tsp smoked sea salt
For the Parsnip Purée:
- 2 large parsnips, peeled and chopped
- 1 cup heavy cream
- 1 tbsp brown butter
- 1 tsp ground cardamom
For the Apple-Cider Beurre Blanc:
- 1 cup apple cider
- 2 tbsp shallots, minced
- 3 tbsp cold butter, cubed
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
For the Brown Butter Hazelnuts:
- 2 tbsp butter
- 1 cup hazelnuts, crushed
- 1 tsp maple syrup
Garnish:
- Fried sage leaves
- Micro celery
Method
Step 1: Begin with the parsnip purée. Boil the chopped parsnips in salted water for about 12 minutes, or until they are tender. Once cooked, drain the parsnips thoroughly.
Step 2: In a blender, combine the drained parsnips, heavy cream, brown butter, and cardamom. Blend until the mixture is completely silky and smooth. To ensure an ultra-smooth texture, strain it through a sieve and set aside.
Step 3: Next, prepare the apple cider beurre blanc. In a small saucepan, introduce the apple cider and minced shallots. Simmer over medium heat until the liquid is reduced to about 1 tablespoon.
Step 4: Gradually whisk in the cold cubed butter, one piece at a time, ensuring each piece is fully emulsified into the sauce before adding the next. Finally, stir in the Dijon mustard and fresh thyme leaves for added flavor, and set aside to keep warm.
Step 5: For the brown butter hazelnuts, heat the butter in a small skillet over medium heat, watching closely as it foams and turns a nutty-brown color. Add the crushed hazelnuts and maple syrup, tossing to coat. Cook for an additional 2 minutes, then remove from heat.
Step 6: Now it’s time to cook the cod. Score the skin of the cod fillets lightly with a sharp knife, and pat them dry with paper towels. Sprinkle with smoked sea salt on both sides to season.
Step 7: In a skillet, heat the grapeseed oil over medium-high heat. Once hot, carefully place the cod fillets skin-side down and sear for about 5 minutes without moving them. This allows the skin to get crispy and golden.
Step 8: Flip the fillets and cook for another 2 minutes, basting with brown butter for additional richness.
Plate
To serve, swipe a generous amount of parsnip purée onto the plate as a base. Place the crispy cod fillet on top, then drizzle with the apple-cider beurre blanc. Scatter the brown butter hazelnuts across the dish and garnish with fried sage leaves and micro celery for an elegant touch.
FAQs
Can I use different types of fish for this recipe?
Yes, fish like halibut or haddock can be substituted for cod. Just ensure that the fillets are of similar thickness to achieve the same cooking time.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
Can the parsnip purée be made in advance?
Absolutely! You can prepare the purée up to 2 days in advance. Reheat gently with a splash of cream to restore its silky texture before serving.
What can I use instead of heavy cream in the purée?
You can substitute heavy cream with half-and-half, coconut milk, or non-dairy alternatives to achieve a similar creamy texture.
Is apple-cider beurre blanc difficult to make?
Not at all! As long as you keep the heat low and whisk in the butter gradually, the beurre blanc is straightforward and delicious.
Conclusion
Elevate your culinary repertoire with this remarkable dish of Cod with Parsnip Purée, Brown Butter Hazelnuts, and Apple-Cider Beurre Blanc. Not only does it impress with its stunning presentation, but it also delivers a well-balanced profile of delicious flavors that are sure to enchant your taste buds. Enjoy the creative process, and revel in the satisfaction of sharing this delightful meal with others!
