Nduja-Crusted Icelandic Cod with...Nduja-Crusted Icelandic Cod with Fermented Chili Beurre Blanc

Succulent cod fillets topped with a spicy, umami-rich Nduja crust, balanced by a silky, acid-forward fermented chili butter sauce.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, combine the Nduja, panko breadcrumbs, and lemon zest. Mix until a cohesive, spicy paste forms. Set aside.

2. 02

   To make the Beurre Blanc: In a small saucepan over medium heat, combine the minced shallots and white wine. Reduce the liquid until it is a syrupy glaze (about 1-2 tablespoons remaining).

3. 03

   Reduce the heat to low. Whisk in the cold cubed butter one piece at a time, ensuring each piece is fully emulsified before adding the next. Do not let the sauce boil.

4. 04

   Whisk in the fermented chili paste. Season with a touch of salt if needed. Pass the sauce through a fine-mesh chinois (sieve) to remove shallots. Keep warm in a thermos or over a very low bain-marie.

5. 05

   Preheat oven to 400°F (200°C). Season cod fillets lightly with sea salt. In an oven-safe non-stick pan, sear the cod in a teaspoon of oil for 2 minutes on one side until just golden.

6. 06

   Flip the fish and carefully spread the Nduja mixture over the top of each fillet. Transfer the pan to the oven for 5-6 minutes until the cod is translucent and the crust is bubbling.

7. 07

   Pool the fermented chili beurre blanc in the center of two warm plates. Place the cod directly onto the sauce and garnish with micro-cilantro.