Cod with Braised Endives in Blood Orange Glaze
Cod with Braised Endives in Blood Orange Glaze
Cod with Braised Endives in Blood Orange Glaze
Cod with Braised Endives in Blood Orange Glaze
Ingredients
- 1 tablespoon finely grated blood-orange zest
- 10 cilantro stems
- 1 bay leaf
- 1 stick (4 ounces) unsalted butter
- 6 medium Belgian endives, halved lengthwise
- Salt and freshly ground pepper
- 1 cup fresh blood-orange juice
- 15 coriander seeds, coarsely crushed
- 1 teaspoon sugar
- 3 tablespoons olive oil
- Six 6-ounce skinless cod fillets
- Cayenne pepper
Directions
- Preheat the oven to 400°. In a small saucepan of boiling water, blanch the zest for 1 minute; drain. Tie the cilantro stems and bay leaf into a bundle.
- Melt 4 tablespoons of the butter in a large ovenproof skillet. Add the endives, cut side down, and season with salt and pepper. Add the juice, zest, cilantro bundle, coriander seeds and sugar and bring to a boil. Press a round of parchment on top, cover with a lid and braise in the oven for 30 minutes, or until very tender.
- Transfer the endives to a platter. Strain the braising liquid into a glass measuring cup. In the same skillet, melt 1 tablespoon of butter. Add the endives, cut side down, and cook over moderately high heat until browned, 4 minutes. Turn the endives, add 1/2 cup of the braising liquid and cook, shaking the pan until the liquid is reduced to a glaze, 1 minute. Season with salt and pepper.
- In each of 2 large skillets, melt 1 1/2 tablespoons of butter in 1 1/2 tablespoons of olive oil. Season the cod with salt and cayenne. Add 3 of the cod fillets to each skillet and cook over moderately high heat until browned and cooked through, 3 to 4 minutes per side. Set a piece of cod on each plate and arrange 2 endive halves alongside. Drizzle the remaining glaze over the fish and serve.
Cod with Braised Endives in Blood Orange Glaze
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