French Cod Plate
This French Plate leans on brown butter to do the heavy lifting. We braise the Cod for real...
The kind of French plate you make on repeat. white wine and shallot, a proper roast, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the white wine and shallot elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the unsalted butter and the rest of the white wine and shallot flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
This French Plate leans on brown butter to do the heavy lifting. We braise the Cod for real...
Our tested Glazed Lamb Flatbread: elegant, generous, and balanced with cream and nutmeg. Serves...
A elegant take on Black Bean Toast, built on garlic and thyme and finished the way we like it....
Weeknight-friendly Cauliflower Pancakes with the dijon and tarragon we come back to again and...