Recipe of the Month

Pan-Roasted Cod with an Asparagus and Snow Crab Sauce

Serves six

Ingredients

6 skinless boneless cod fillets
6 oz (180g) asparagus spears cut in ½ inch on the bias
6 oz (180g) Canadian snow crab
1 tsp lemon juice
3 tbsp. white wine
3 oz (90g) diced red onions
4 oz (120g) olive oil
1 tbsp melted butter
2 cups (500ml) 35% cream (whipping cream)
Salt and pepper to taste
2 cups (500 ml) flour for dredging

Method:

1. Preheat oven to 350ºF / 175ºC.
2. Heat a large frying pan to the smoking point and add 2 oz (60ml) of olive oil.  Dredge cod in flour and pat any excess flour off, then brown on both sides in the frying pan.  Finish in the oven by cooking it for 4 minutes or until firm but still juicy.
3. In another large frying pan, add the remaining oil, butter, red onions, asparagus and crab, and sauté.
4. Deglaze the pan by adding the white wine and lemon juice.
5. Add cream and reduce until thickened.  Add salt and pepper to taste 
6. Plate cooked halibut and drizzle sauce on top.