Pan Roasted Cod Loin with Sauce Americaine

Instructions

Pan Roasted Cod Loin

1. Preheat oven to 400°.
2. Clean the cod loin under running water and pat dry. To get a good sear on the cod, it has to be really dry. The best way to do this is to wrap in a paper towel and place in a refrigerator for five hours.
3. Melt the butter and olive oil in a sauté pan and heat until it just begins to simmer under a medium-high heat.
4. Sauté the cod for four or five minutes on each side, getting a good sear and a golden brown color.
5. Place the pan into a 400° oven for another 10 minutes until the loin is just cooked through. Do not to over-cook.

Lobster Stock (You can substitute with shrimp stock or clam juice)

1. In a good-sized pot, sauté the onion, carrot and celery until translucent.
2. Add the water and bring to a boil.
3. Add the lobster and cook for five to ten minutes.
4. Take the lobster out and set aside.
5. Strain the remaining solids out of the broth and set aside.

Sauce Americaine

1. In a large sauté pan, sauté shallots, garlic and peppercorns over a medium-low heat until the shallots and garlic are translucent.
2. Deglaze the pan with the brandy.
3. Add the lobster stock, bring to a boil and reduce by one-third.
4. Whisk in the tomato paste.
5. Add the cream, basil, tarragon, salt and pepper.
6. Bring to a rolling boil and whisk in corn starch and water soluion
7. Reduce to a gentle simmer and whisk in the butter one piece at a time until sauce thickens to a consistency thick enough to coat a spoon.
8. Set aside.