Cod Fillets with Vermouth and Migneron de Charlevoix Sauce

This is the Cod Fillets with Vermouth and Migneron de Charlevoix Sauce recipe.

  • Prep: 10 min - 15 min
  • Cooking: 15 min - 20 min
Yields 4 servings
DFC

Ingredients

  • 4 skinless cod fillets 6 oz (175 g) each
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 4 shallots chopped
  • 1/2 cup (125 mL) dry vermouth preferably Noilly-Pratt
  • 1 cup (250 mL) fish stock
  • 1/3 cup (80 mL) whipping cream 35 %
  • 3 oz (90 g) Canadian Migneron de Charlevoix, Canadian Mamirolle rind removed or Canadian Sir Laurier d'Arthabaska cheese rind removed
  • Fresh parsley chopped (keep a few sprigs to decorate)
  • Fresh chervil chopped
  • Salt
  • Freshly ground pepper
  • Broiled tomatoes to garnish

Preparation

Remove any bones remaining in cod. Rinse fish in cold water and dry with paper towels. Place fillets on a plate and season with salt and pepper.

Heat some oil and butter in a non-stick frying pan. Carefully place fillets in pan and cook for 4 minutes. Turn over with a slotted spatula and cook for 3 more minutes, or until golden brown. Remove to a serving plate and keep warm.

Heat a little oil and a little butter, then sauté shallot for 1 minute. Add vermouth and allow liquid to reduce by half. Blend in cream and Canadian Migneron cheese, then simmer for 3 minutes. Season with salt, pepper and herbs. Pour sauce over fish, garnish with parsley sprigs and serve with broiled tomatoes.

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