Dos de Cabillaud Poêlé, Sauce Vierge aux Agrumes

Dos De Cabillaud Poele Sauce Vierge Aux Agrumes

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Temps de préparation:15 Mins

Temps de cuisson:12 Mins

Servings:2 portions

Ingrédients:

• 2 (170g chacun) dos de cabillaud, avec ou sans peau, séchés
• 2 cuillères à soupe d'huile d'olive (plus un filet pour arroser)
• 1 cuillère à soupe de beurre non salé
• Sel et poivre noir fraîchement moulu, au goût
• 1/4 tasse d'huile d'olive extra vierge
• 1/4 tasse de jus d'orange fraîchement pressé
• 1 cuillère à soupe de jus de citron fraîchement pressé
• 1/4 tasse d'olives Kalamata dénoyautées, hachées grossièrement
• 1/4 tasse d'oignon rouge finement haché
• 2 cuillères à soupe de persil frais finement haché
• 1 cuillère à soupe de ciboulette fraîche finement hachée
• 1 gousse d'ail, émincée
• Pincée de piment rouge (facultatif)

Instructions:

• Préparer la sauce vierge : dans un petit bol, mélanger l'huile d'olive, le jus d'orange, le jus de citron, les olives, l'oignon rouge, le persil, la ciboulette et l'ail. Assaisonner de sel, de poivre et de piment rouge (si utilisé). Mettre de côté.
• Assaisonner le cabillaud : sécher les dos de cabillaud avec du papier absorbant. Assaisonner généreusement des deux côtés avec du sel et du poivre.
• Saisir le cabillaud : chauffer l'huile d'olive dans une grande poêle à feu moyen vif. Une fois que l'huile est scintillante, placer délicatement les dos de cabillaud dans la poêle. Si vous faites cuire avec la peau, placez-la côté peau vers le bas en premier.
• Cuire le cabillaud : saisir pendant 3-4 minutes par côté pour un cabillaud avec peau, ou 2-3 minutes par côté pour un cabillaud sans peau, jusqu'à ce qu'il soit doré et que le poisson soit cuit et s'effrite facilement à la fourchette. Ajouter le beurre dans la poêle pendant la dernière minute de cuisson, en arrosant le poisson avec le beurre fondu. La température interne doit atteindre 63°C.
• Servir : Retirer le cabillaud de la poêle et le placer sur des assiettes. Napper généreusement le poisson de sauce vierge. Arroser d'un peu d'huile d'olive supplémentaire et servir immédiatement.

Nutrition Facts

Calories	450 calories
Fat	28g
Fiber	1g

Recipe Info

Category	Plat Principal
Cuisine	Française

Recipe Introduction: Dos de Cabillaud Ahoy!

Ever feel like you need a little sunshine in your life? me too! and that’s why i'm sharing my super easy cuisson de dos de cabillaud recipe.

Think flaky, delicious cod with a zesty kick. honestly, this will change your week.

This dish is inspired by the south of france. it's all about simple elegance and fresh flavors. it's a beginner friendly recipe.

Prep is fifteen minutes. cooking? maybe ten. this makes two servings, perfect for a light supper.

Why You’ll Love This Cod Recipe

This isn't your average fish dish. this recipe is bursting with fresh flavors! the citrus is like un rayon de soleil ! it’s a light recipe that’s packed with flavor.

But also protein, making it super healthy!

This dish is perfect for a fancy date night in, or a casual family diner . i mean, i have served this at a grad party food once.

The sauce vierge is the star. the fresh herbs and olives create a party in your mouth.

Get Inspired: La Cuisine Française at Home

I remember the first time i tried sauce vierge . i was on vacation in nice. oh my gosh, it was like nothing i had ever tasted.

And i knew i had to try it at home. i think this is a great food inspiration .

Cuisson de dos de cabillaud isn't as scary as it sounds. the key is patting the fish dry and not overcooking it.

So, you see, this recipe really makes me want to eat.

Ready to dive in? Let's gather our ingredients for the best cuisson de dos de cabillaud !

Okay, here's that article section, à la française , for your blog. I tried to imagine myself explaining this to my copine while sipping a kir royale . Hope you like it!

Ingredients & Equipment: On Fait les Courses!

Allez! let's get shopping. for a perfectly executed cuisson de dos de cabillaud , quality matières premières are non-negotiable. think of it like buying a sac à main splurge on the good stuff! honestly, it makes toute la différence .

Main Ingredients: Le Cœur du Plat

Okay, let's breakdown what we need.

• Cod Loin: 2 pieces, 6 oz (170g) each .
• Olive Oil: 2 tablespoons . Plus more for drizzling.
• Unsalted Butter: 1 tablespoon . Le beurre , it's sacré !
• Orange Juice: 1/4 cup , freshly squeezed. Pas le truc en carton, hein ?
• Lemon Juice: 1 tablespoon , freshly squeezed. Again, fresh is best!
• Kalamata Olives: 1/4 cup , pitted and chopped. Les petites noires, miam!
• Red Onion: 1/4 cup , finely chopped.
• Fresh Parsley: 2 tablespoons , finely chopped.
• Fresh Chives: 1 tablespoon , finely chopped.
• Garlic: 1 clove , minced.
• Red Pepper Flakes: A pinch. Optional, but pimenté is good!
• Salt & Pepper: To taste. Evidemment!

For the cod, look for firm, pearly white flesh. avoid anything that smells too "fishy." you want that fresh from-the-sea scent, tu vois ? think of diner food, but elevated ! finding cheap meals are important but never compromise on the freshness.

Seasoning Notes: Le Secret de la Saveur

Forget bland fish. Quelle horreur! We need to wake it up!

Salt and pepper are indispensable . but here's the truc : don't be shy! assaisonnez généreusement . then, this sauce vierge is a flavor bomb.

Essential spice combinations with that citrus and olives? oh là là! need a sub? a squeeze of extra lemon brightens everything.

You want food inspiration ? light recipes like this one can bring creative food ideas to your table for your next grad party food .

Equipment Needed: Simplifions les Choses

No need for fancy gadgets! We're going I want to eat , not open a restaurant. This is not a Double Burger , it does not require a massive equipment.

• Skillet: A good non-stick or cast iron pan.
• Small Bowl: For the sauce.
• Whisk: To mix the sauce.
• Tongs: For flipping the fish. Important!

Don't have a whisk? A fork works. No fancy skillet? Any pan will do, honestly. Débrouillez vous!

Voilà! You're all set. Now, let's get cooking! Remember, la cuisine, c'est l'amour . Cook with your heart, and it will always be delicious! You might also see some interesting Fish Recipes out there, but trust me: this is le meilleur !

Alright, let's talk cuisson de dos de cabillaud ! it's easier than you think! honestly, i used to be intimidated, but no more.

Let's make some magic, friends! it's also an ideal fish recipe .

Dos de Cabillaud: My Easy Bistro Secret

Want a quick and fancy feeling dinner? look no further! this pan-seared cod with a bright citrus sauce is your answer.

This is also a light recipe , perfect for those days when you don't want heavy grad party food . you know? it's like bringing a little bit of the coast to your kitchen!

Prep Like a Pro

• Essential mise en place

First, get everything ready. Chop your olives and herbs. Squeeze that lemon and orange. Measure everything. Voilà ! Organized, just like Julia Child would have wanted. A well prepped workstation avoids mistakes.

• Time Saving Organization Tips

Honestly, the sauce vierge can be made ahead of time. Even a day before! The flavors get even better. It is just that simple. Store it in the fridge.

• Safety Reminders

Be careful with that hot oil! Don't overcrowd the pan. Trust me, that’s how splatters happen, and OUCH!

Cuisson de Dos de Cabillaud : Step-by-Step

Here's where the magic happens! Allez, cuisine!

1. Mix your sauce vierge . Olive oil, citrus, olives, herbs. Season it well.
2. Pat the cod dry. This is KEY! Very very important!
3. Season the cod with salt and pepper. Don't be shy!
4. Heat olive oil in a skillet over medium high heat.
5. Sear the cod for 3- 4 minutes per side, until golden and cooked. Internal temp: 145° F ( 63° C) .
6. Spoon the sauce vierge over the cod.

Pro Tips from My Kitchen

These are the secrets I've learned over the years.

• Don’t move the fish when searing! Let it get that golden brown crust.
• Overcooked fish is sad fish. Use a thermometer for perfect doneness.
• This dish pairs amazingly with steamed asparagus. A squeeze of lemon is perfect.

Honestly, you can also serve this cheap meal as a diner style dish. pair it with creative food like roasted vegetables.

Are you looking for food inspiration ? try adding capers to the sauce! i love capers; the extra tanginess is great.

Maybe even create a double burger with a cabillaud patty!

So, there you have it! my simple, delicious recipe for cuisson de dos de cabillaud . i hope you try it! bon appétit, mes amis ! if you i want to eat fish and have 30 minutes this is a good option.

Alright, mes amis , let's talk details about our amazing cuisson de dos de cabillaud recipe!

Recipe Notes: The Secret Sauce

Honestly, this isn’t just another poisson dish! it's a trip to a french diner , a little bit of food inspiration .

This recipe is about creating something special. are you planning a grad party food ? this elegant dos de cabillaud will totally impress! or maybe you just want a quick yet fancy dinner.

It is definitely one of the light recipes out there, ready in minutes!

Serving Suggestions: Presentation is Key!

Ok, plating. imagine this: a bed of vibrant green asparagus. then the flaky cod, glistening with that gorgeous sauce vierge .

Oh là là ! a sprig of dill and a lemon wedge complete the picture. think simple, yet elegant. for sides, keep it light! a fresh salad or some roasted vegetables.

For drinks? a crisp white wine, bien sûr! you want something that complements the fish.

Storage Tips: Keep it Fresh!

Got leftovers? pop the cod in the fridge within two hours. it'll keep for about two days. honestly, it's best fresh, but you can reheat it gently in a pan with a little butter.

Freezing isn't ideal the texture might suffer. but if you must , wrap it tightly to prevent freezer burn.

I want to eat this, always!

Variations: Mix it Up!

Feeling adventurous? try a different citrus fruit in the sauce vierge . grapefruit or blood orange would be amazing! or, for a creative food twist, add some toasted almonds for crunch.

Dietary needs? no problem! this is naturally gluten free. for dairy free, swap the butter for more olive oil. if you are into fish recipes , then this is for you!

Nutrition Basics: Good for You!

Dos de cabillaud is packed with protein and omega-3s. healthy fats from the olive oil. plus, all those veggies in the sauce vierge provide vitamins and antioxidants.

Honestly, it's a delicious and nutritious meal! keep in mind this is not one of those cheap meals , but you will get the best value for this kind of food.

Voilà! Go Cook!

See? cuisson de dos de cabillaud isn't scary! it's actually quite simple. so grab your ingredients, put on some french music, and get cooking! you got this.

Enjoy your little taste of france, mes chéris ! this is way better than a double burger believe me!.