Morue au Beurre noir ou au Beurre noisette (Salt Cod with Black or Nut-Brown Butter)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- salt cod
- chopped parsley
- lemon juice
- 200 grammes Beurre noir
Instructions
- Poach the cod, drain it and remove the skin.
- Let it dry for a moment on the serving dish.
- Sprinkle with chopped parsley and add a dash of lemon juice.
- Cover with Beurre noir, or with butter cooked only to the noisette stage, allowing 200 grammes for one service.