Lemon, Capers, Butter Sauce for Fish | Cod Grenobloise

Cod Grenobloise is a classic French dish made with pan-fried white fish served with beurre noisette, capers, parsley, and lemon. Named after the landlocked city of Grenoble, the recipe was made to disguise what might be slightly older fish. (Not in my case!)

60/40 Cure – Curing the Cod
25g table salt
15g caster sugar
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Combine. Coat the fillet evenly and cure for 12 minutes. Rinse in cold water and pat dry thoroughly. Rest skin-side down on a tray lined with clean cloth, covering the flesh lightly with paper. For best results, refrigerate uncovered overnight to dry.

Cod Grenobloise
Serves two people
1 x 250g cod fillet, pin boned, trimmed and cured
100g butter
1 lemon, segmented (juice reserved)
20g capers
20g cornichons, diced
2 slices sourdough, small dice
20g flat-leaf parsley, finely chopped
20ml white wine
100ml fish stock (water or white wine if needed)
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Portion the cod into 250g pieces or individual servings.

Melt 50g butter in a sauté pan and toast the diced sourdough over medium heat until golden; drain and reserve.

In the same pan, heat a thin layer of olive oil. Pat the cod dry and place flesh-side down into medium-hot oil. Do not move for 6–8 minutes; the fish will naturally release when ready. Lift out carefully and transfer skin-side down to an ovenproof dish. Add fish stock and dot with 25g of the butter. Braise at 160°C for 6–8 minutes, then rest.

Using the same pan, cook the remaining diced butter to noisette stage (golden brown with a nutty aroma), then remove from heat. Add reserved lemon juice and white wine (take care as it will spit) and shake to emulsify. Stir in capers, cornichons, lemon segments, croutons and parsley.

To serve, spoon warm cauliflower purée onto the plate. Remove the cod skin and place the fish on top. Spoon over the Grenobloise garnish and finish with olive oil.