Grilled Cod
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cod
- seasoning
- flour
- melted butter
- lemon
- parsley
- Beurre maître d'hôtel
Instructions
- Cut the cod into slices 3 centimetres thick.
- Season the slices and dust them with flour.
- Baste copiously with melted butter and grill gently.
- Dish on a hot plate, garnish the top with lemon slices and surround with bunches of parsley.
- Send a Beurre maître d'hôtel, a Beurre d'anchois, or a sauce for grilled fish at the same time.