Butter-fried cod with oyster stuffing

This is a delicious component with an extraordinary palette of flavours with fine nuances. Of course you can also stuff the cod with other special products.

Makes 1kg.

Butter-fried cod with oyster stuffing

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kg cod fillet, skin removed


  oysters, Gillardeau

As needed:


As needed:

  butter, smoked

As needed:

  salt and pepper

Preparation method

  • Open the oysters, reserve the liquid and place the oysters on paper towels to dry.
  • Cut the cod into thick slices and puncture a hole in each slice with a knife.
  • Stuff each slice with an oyster.
  • Salt the cod lightly and dredge with the flour.
  • Fry the cod slices in a generous amount of smoked butter and season with freshly ground pepper.

Serving suggestions

  • As part of an entremets course, with a fine julienne of vegetables and Noilly Prat sauce.
  • Use in a dish with components of samphire and fennel with a beurre blanc.
  • Use in a dish with components of potato, pumkin, and onion.

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