Pan-Seared Cod, Braised Fennel, Garlic Cream

Pan-Seared Cod, Braised Fennel, Garlic Cream

Pan-Seared Cod, Braised Fennel, Garlic Cream

This charming rustic cod dish is not meant to be fancy. Caramelized wedges of fennel and onion are simply bathed in a warm garlic cream. Wild Alaska Pacific Cod fillets, with their slightly sweet mild clean taste and lean flaky texture, are pan-seared to develop a light golden-brown crust on the outside while keeping the interior moist and tender.

The rustic approach embodies simplicity. It centers on the use of affordable ingredients and easy preparation techniques that elevate and showcase their basic humble quality.

The golden fillets rest upon the creamy braised vegetables. Scattered with rough-chopped herbs and lemon zest, this is a delightful, delicious dish that’s quick and unfussy yet astonishingly complex in flavor.

Rustic Cod Recipe

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Cod, Caviar, Champagne Sauce à la Joël Robuchon

Cod, Caviar, Champagne Sauce à la Joël Robuchon

Cod, Caviar, Champagne Sauce à la Joël Robuchon🌺 Cod, Caviar, Champagne Sauce 🌺
à la L’Atelier de Joël Robuchon

Sooner or later the question was bound to be asked, “What is your favorite restaurant in Las Vegas?” So many great chefs, so many fabulous restaurants… But after much consideration, I chose L’Atelier de Joël Robuchon at the MGM Grand for several reasons. With 31 stars, he is The Most Awarded Michelin-Star Chef in the World. 

But surprisingly far from being stuffy, L’Atelier is fun! As one would expect, the French-inspired dishes are second to none. Each one prepared with the exactness the Chef became known for, his relentless perfectionism; he famously said there is no such thing as the perfect meal – one can always do better.

With that black & red decor, intentionally designed to be the opposite of old-style French white & gold, the atmosphere is striking and modern. The service is simultaneously easy-going and top-notch. Wines are meticulously paired to elevate the entire dining experience. A seat at the counter often results in a genial and lively evening. Strangers become friends, there is a gregariousness in shared appreciation of the late Chef’s vision of stellar dishes, prepared in view of the guests, offered in a spirit of conviviality.

L'Atelier de Joël Robuchon

In 2003, the first L’Atelier de Joël Robuchon opened its doors in Paris, in the 7th arrondissement, and simultaneously in Tokyo. The success of L’Atelier de Joël Robuchon in Paris encouraged Joël Robuchon to develop its concept all over the world. The Las Vegas restaurant opened in 2005, followed by New York, London and Hong Kong, Taipei and many more.

Here, I re-create an exquisite dish and table setting from our most recent meal at L’Atelier de Joël Robuchon – Cod with Caviar and Champagne Sauce.

Cod, Caviar, Champagne Sauce à la Joël Robuchon

Cod, Caviar, Champagne Sauce à la Joël Robuchon

L’Atelier de Joël Robuchon Las Vegas

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Cabillaud aux Asperges

Cabillaud aux Asperges (Cod with Asparagus)

🌿🌼🌿 Cabillaud aux Asperges 🌿🌼🌿
(Cod with Asparagus)
Asparagus Cream Sauce, Balsamic Reduction

This lovely fish and asparagus dish was inspired by one of several fabulous courses we enjoyed at Picasso Restaurant by Chef Julian Serrano in Las Vegas.

The Chef’s menu is drawn from his own background in the regional cuisines of Spain and France, and in honor of Pablo Picasso’s Spanish heritage and years the master artist spent living in France.

The fish course was particularly memorable for its simplicity, harmony, and quality. A beautiful fillet of seared Chilean Sea Bass sat on a raft of perfectly cooked asparagus spears, covered with a light blanket of sauce hollandaise. The brilliant element of the dish was the Chef’s addition of a balsamic reduction, which juxtaposed intense sweet and tangy notes with the rich fish and buttery sauce.

For my version, I serve a pan-seared Wild Alaska Pacific Cod with its pleasant, slightly sweet, mild clean taste and lean flaky texture. And here, hollandaise is replaced by an Asparagus Cream Sauce made from the surplus of my Asparagus Soup for a delightful springtime dish.

Cabillaud aux Asperges (Cod with Asparagus)

Recette de Cabillaud aux Asperges

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Thai-Style Cod, Panang Curry

Thai-Style Cod, Panang Curry

🌸🌿 Thai-Style Pan-Seared Pacific Cod 🌿🌸
Panang Curry, Fried Basil
Bell Peppers, Onion, Ginger, Peanuts, Coconut, Lime

Panang Curry, with its savory blend of shrimp paste, Thai chilies, and aromatics such as lemongrass, kaffir lime, and galangal is heavenly when paired with Wild Alaska Pacific Cod. Cod is a very pleasant fish with a slightly sweet, mild clean taste and a lean flaky texture.

Together, the result is a delightful dish that is just bursting with flavors. Bell peppers, onion, and ginger form the vegetable base; where roasted peanuts add crunch and nuttiness; a drizzle of coconut milk adds creamy tropical notes; and a squeeze of lime adds that sour punch.

The best part is plenty of fried basil leaves, adding shattering herbal notes. Jasmine rice is served on the side to sop up what might be left of that exotic fragrant curry.

Thai-Style Cod, Panang Curry

🌸🌿 Thai-Style Cod, Panang Curry Recipe 🌿🌸

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Alaskan Cod, Mediterranean Style

Alaskan Cod, Mediterranean Style

Alaskan Cod, Mediterranean Style

Wild-Caught Cod, Cherry Tomatoes, Kalamata Olives
Artichoke Hearts, Onion, Lemon
White Wine, Olive Oil, Oregano

Sitting in a waiting room, flipping through Martha Stewart Living, I came across a recipe for a one-skillet fish dinner. I didn’t have time to read the recipe,  but I quickly took a photo of the description with my camera phone. This dish is my interpretation of that description.

And it just so happens that my friends over at Food Network are featuring “frozen treats” this week. Being a savory kind of gal, I am not really drawn to sweet icy desserts, but this dish, made by cooking frozen Wild-Caught Alaskan Cod is included in the event, because hey, it was frozen, and it is most definitely a treat! Try it with fluffy white rice or crusty French bread for sopping up the juices.

Alaskan Cod, Mediterranean Style Recipe

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