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

Preparation info
  • Serves


    • Difficulty


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.


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


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