Pan Roasted Cod Loin with Sauce Americaine

Pan Roasted Cod Loin with Sauce Americaine

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 70 minutes

Pan Roasted Cod Loin with Sauce Americaine

Pan Roasted Sea Bass with Sauce Americaine


    Pan Roasted Cod Loin
  • • 1 cod loin (about 5 ounces)
  • • 2 tablespoons unsalted butter
  • • 2 tablespoons olive oil
  • • Salt and pepper to taste
    Lobster Stock (You can substitute with shrimp stock or clam juice)
  • • ½ cup carrots, diced
  • • ½ cup celery, diced
  • • ½ cup onion, diced
  • • 3 tablespoons olive oil
  • • 4 cups water
  • • 1 lobster
    Sauce Americaine
  • • 1 tablespoon olive oil
  • • ½ cup shallots, sliced
  • • 2 tablespoons garlic, sliced
  • • 1 ½ tablespoons black peppercorns
  • • ½ cup brandy
  • • 2 cups lobster stock
  • • 2 tablespoons tomato paste
  • • ¼ cup whipping cream
  • • 1 basil sprig
  • • 2 tarragon sprigs
  • • ½ teaspoon fine sea salt
  • • 1/8 teaspoon freshly ground white pepper
  • • ½ cup unsalted butter, cut into large pieces
  • • 1 heaping teaspoon of corn starch dissolved in cold water


    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.
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