Prep. Time 30 mins
Cooking Time 1 hr
Yields 4 servings
What You Need
4 fresh cod fillets, 5 oz (150 g) each
7 oz (200 g) Canadian Raclette de Griffon cheese*
12 new potatoes, washed
12 cloves of garlic
1 cup (250 ml) Griffon Blonde beer
4 tbsp (56.8 g) butter
1/2 cup (112 g) 35 % cream
1 tbsp (15 ml) olive oil
Handful of fresh parsley, snipped
Freshly ground pepper, to taste
Preheat oven to 200 °F (400 °C).
Brush unpeeled garlic cloves with olive oil and arrange on a baking tray sprinkled with coarse salt. Add the potatoes. Roast for 30 minutes.
Sauté the shallots in 2 tbsp (30 mL) butter and little oil over a very gentle heat about 10 minutes. When they are transparent, deglaze pan with the beer, bring to the boil and reduce by half. Put aside.
Rinse the cod fillets and pat dry. Warm 2 tbsp (30 mL) butter and a little oil in a frying pan over a gentle heat. Season fish with pepper and fry, skin-side down, for 10 minutes. Turn and cook for 10 minutes more, covered. Season with salt and pepper.
Cube the Canadian Raclette de Griffon cheese and incorporate into the sauce. When the cheese has melted, pour in the cream and boil for a few seconds. Season with salt and pepper. Pour some sauce over the base of each plate and arrange the cod fillets with the roasted garlic** and potatoes on top. Sprinkle with parsley.
Jean Soulard, Executive Chef, Le Château Frontenac
** Cut the roasted garlic cloves in half horizontally and squeeze out the soft cloves. Enjoy!
* Instead of Canadian Raclette de Griffon, try this recipe with Canadian Mi-Carême or Cru des érables.