Saffron-grilled Cod Fillet with Aligot & Beurre d’Escargot

Name: Saffron-grilled Cod Fillet with Aligot & Beurre d’Escargot
Yield: Serves 4
Ingredients: 3 (4) tablespoons chopped fresh flat-leaf parsley, plus a few sprigs to garnish; ¼ teaspoon Dijon mustard; 150 g (5 oz, 10 tablespoons) unsalted butter; 1 tablespoon lemon juice; 2 tablespoons lemon juice; 2 garlic cloves, crushed; Salt & freshly ground black pepper; 1 quantity of freshly prepared Aligot; ¼ teaspoon saffron strands; 4 x 150 g (5 oz) cod fillets, skin on; 4 (5) tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Beurre d’escargot tastes so good that it seems a shame to reserve it for serving with snails. Here it is poured over grilled cod, served on a meltingly rich potato and cheese purée. The smell when it hits the table is something else! I like to accompany this dish with some French beans or grilled leeks.

Ingredients

4 (5) tablespoons olive oil
1 tablespoon lemon juice
¼ teas

Fish course
Pescatarian
Gluten-free

Method

Put the olive oil, lemon juice and saffron in a pan and warm through to infuse the flavours. Pour this over the cod fillets and leave to marinate, either for 2 hours at room temperature or overnight in the refrigerator.

Next prepare the butter, which can be done well ahead of time. Melt the butter over a low heat, then add the garlic. Raise the heat a little and lightly fry the garlic w