Vanilla Brown Butter and Cod
The Nutty Aroma of Brown Butter Paired with the Floral Essence of Tahitian Vanilla Beans
Who would have thought, that vanilla beans, which are primary used in sweet dishes, would ever be paired with a savory dish such as cod, crab or lobster? Ironically vanilla can be paired with so many ingredients. In this dish, brown butter does wonders for our cod fish but can be equally paired with crab meat or almost any bounty of the sea. In fact, a touch of vanilla will can add a level of depth to almost most dishes you make. From beans to lamb, cheese and more, you can use add a touch of vanilla to create a balance and depth in your culinary repertoire. In this particular dish, we have used our Tahitian vanilla beans and nutty brown butter that is balanced perfectly by the juice of caramelized lemon. The dish is light but oh so flavorful. Hope you enjoy.
Prep Time: 5’
Cooking Time: 10’
Additional Time: 0’
- 50 grams/1.7 ounces butter, unsalted
- vanilla seeds from ¼ Tahitian Vanilla Bean
- 2 cod fillets, seasoned
- Salt Flakes or kosher salt
- Pepper to taste
- 3-4 lemon slices
Start by making the brown butter with vanilla:
In a sauce pan over medium-low heat, add cubed butter, vanilla bean seed and allow to melt; once the butter has fully melted, stir in for 3-5 min or until the milk solids have browned (be careful not to burn); set aside, give a gentle squeeze of lemon and salt as to taste.
- In another pan, add 1 tbsp of the brown butter and quickly cook the fish for 2-3 min/side; set aside
- Once you remove the fish, quickly caramelize the lemon slices on high
- Assembly the dish by adding the fish topped with the lemon slices and drizzle everything in brown butter.
Vanilla in brown butter may just be the easiest sauce you have ever made. A rich brown butter sauce also pairs well with hazelnuts, almonds, pecans, and more. If you do not have cod, try it with flounder, turbot, trout, sea bass or any white fish really.
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