Friday, September 24, 2004


Cod with Orange Cardamom Sauce

I must have still been thinking of curry when I made this dish, it comes out a beautiful color and is really delicious. If I were dressing it up, I would add orange segements as a garnish, but the wedges work well too. Try it and enjoy!

1 cup fresh squeezed orange juice
2 cups chicken stock
3 whole cardamom pods

1 shallot, minced
5 tablespoons plus 1 teaspoons champagne vinegar
1 stick cold, unsalted butter, cut into pats
1/4 teaspoon turmeric

pinch of ground ginger
salt and pepper, to taste
2 tablespoons vegetable oil
6 portions fresh cod (about 5 oz. each)

Lemon and orange wedges for garnish

In a medium-size saucepan, combine the juice with the chicken stock, cardamom pods, shallot and all but one tablespoon of the Champagne vinegar. Set over medium-high heat and bring to a rolling boil. Reduce the mixture until only 1/4 cup remains, and it is a deep brown color, about 30 minutes.

Preheat oven to 400 F.

When the sauce is reduced, use a slotted spoon to remove the cardamom pods. Turn down the heat to very low and whisk in 2 or 3 pats of butter. Keep whisking in the butter, 1 or 2 chunks at a time, until the sauce begins to lighten in color and thicken. Add the turmeric, ginger and the remaining teaspoon of vinegar and whisk to combine. Add salt and pepper to taste.

Season the cod with salt and pepper. Heat the oil in an ovenproof saute pan set over high heat, and sear the fish on each side until golden, about two minutes. Place the pan in the oven for 3 minutes, until the fish is cooked through.

Spoon the sauce over the fish and garnish with lemon and orange wedges.

Serves six

When you purchase hard cider in the United States, it has less carbonation
then in other countries so brewers can avoid a "sparkling wine" tax.

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