Pan-Seared Cod with Velvety Mussel Aioli
Indulge in the luxurious flavors of the sea with our Pan-Seared Cod topped with a rich Mussel Aioli, inspired by the culinary genius of Chef Eric Ripert from Le Bernardin. This dish showcases perfectly seared cod fillets that are crisp on the outside and tender within, complemented by a luscious aioli made from fresh mussels, zesty garlic, and a hint of spice. The combination of the natural sweetness of the cod and the briny notes of mussels creates a harmonious blend that captures the essence of fine dining. Ready in under 30 minutes, this dish elevates everyday cooking to a restaurant-quality experience without the extravagant price tag. Pair it with a chilled White Bordeaux or Pinot Blanc for the perfect dining experience.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
dry white wine
1/3 cup (None)
mussels
2 dozen (Cleaned and debearded)
mayonnaise
1/2 cup (None)
garlic cloves
2 (Minced)
parsley
2 tablespoons (Chopped)
fresh lemon juice
2 teaspoons (None)
cayenne pepper
to taste (None)
salt
to taste (None)
fresh ground black pepper
to taste (None)
vegetable oil
1 tablespoon (None)
skinless cod fish fillets
4 (6 ounce) (None)
roasted red pepper
1 (Cut into thin strips)
Instructions
1
In a medium saucepan, bring the dry white wine to a boil over high heat.
2
Add the mussels to the pan, cover it tightly, and cook for about 3 minutes, shaking the pan occasionally, until the mussels have opened. Remove the mussels and transfer them to a large bowl, discarding any that did not open.
3
Take the mussel liquid and strain it into a separate bowl, discarding any grit at the bottom. Rinse out the saucepan and return the strained liquid to the pan.
4
In a small mixing bowl, combine the mayonnaise, minced garlic, chopped parsley, and fresh lemon juice. Season with a pinch of cayenne pepper, salt, and fresh ground black pepper to taste. Mix until well combined.
5
Heat the vegetable oil in a large skillet over moderate heat. Season the cod fillets generously with salt and black pepper on both sides.
6
Carefully add the cod fillets to the hot skillet and sear them for about 4 minutes on each side, or until they are golden brown and cooked through but still slightly pink in the center. Remove the skillet from heat and let the fish rest for 2-3 minutes to allow residual heat to finish cooking the fillets.
7
While the cod is resting, bring the reserved mussel liquid back to a boil. Once boiling, remove from heat and whisk in the prepared mayonnaise mixture until smooth and creamy. Add the shelled mussels and gently stir to coat them in the sauce.
8
To serve, place the seared cod fillets in shallow bowls, then spoon the luscious mussel aioli around the fish. Top with roasted red pepper strips for a pop of color and flavor. Enjoy immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Pan-Seared Cod with Velvety Mussel Aioli?
It is a luxurious seafood dish inspired by Chef Eric Ripert that features perfectly seared cod fillets topped with a rich sauce made from mussels, garlic, and mayonnaise.
Who inspired this recipe?
This recipe is inspired by the culinary style of Chef Eric Ripert from the renowned restaurant Le Bernardin.
How long does it take to prepare this dish?
This gourmet meal is designed to be prepared and ready to serve in under 30 minutes.
What type of fish is used in this recipe?
The recipe calls for four 6-ounce skinless cod fish fillets.
What liquid is used to cook the mussels?
A 1/3 cup of dry white wine is used to steam and cook the mussels.
How long should the mussels cook?
The mussels should be cooked in a tightly covered pan for about 3 minutes until they have opened.
What should I do with mussels that do not open?
You should discard any mussels that did not open during the cooking process.
How do I prepare the mussel liquid for the sauce?
Strain the mussel liquid through a sieve to remove any grit before returning it to the saucepan.
What are the main ingredients in the aioli mixture?
The aioli consists of mayonnaise, minced garlic, chopped parsley, fresh lemon juice, cayenne pepper, salt, and black pepper.
How should the cod be seasoned before cooking?
Season the cod fillets generously with salt and black pepper on both sides before searing.
What oil is best for searing the cod?
The recipe recommends using one tablespoon of vegetable oil in a large skillet.
How long should I sear the cod fillets?
Sear the cod for approximately 4 minutes per side over moderate heat until golden brown.
What is the ideal internal texture of the cooked cod?
The cod should be golden brown on the outside and cooked through but still slightly pink in the center.
Why should the fish rest after cooking?
Resting the fish for 2 to 3 minutes allows the residual heat to finish cooking the fillets evenly.
How is the velvety mussel aioli sauce finished?
Whisk the prepared mayonnaise mixture into the boiling reserved mussel liquid until smooth and creamy, then add the mussels.
What garnish is recommended for this dish?
Top the finished dish with roasted red pepper strips for a pop of color and flavor.
How should this dish be served?
Place the seared cod in shallow bowls and spoon the mussel aioli around the fish.
What wine pairs well with this cod recipe?
A chilled White Bordeaux or a Pinot Blanc is recommended for the perfect dining experience.
What is the preparation for the garlic used in the sauce?
The two garlic cloves should be minced before being combined with the mayonnaise.
Does this recipe contain any spice?
Yes, a pinch of cayenne pepper is added to the aioli to provide a hint of spice.
What preparation is needed for the mussels?
The mussels should be cleaned and debearded before cooking.
Can I use fresh herbs in this recipe?
Yes, the recipe specifically calls for 2 tablespoons of chopped fresh parsley.
What size should the cod fillets be?
The recipe suggests using four fillets that are 6 ounces each.
What is the purpose of the roasted red pepper?
It is used as a final topping to provide a sweet flavor contrast and visual appeal.
Is the cod cooked with the skin on?
No, this recipe specifically uses skinless cod fish fillets.
How much mayonnaise is used for the aioli?
The recipe requires 1/2 cup of mayonnaise.
Should the sauce be boiled with the mayonnaise in it?
No, bring the liquid to a boil first, then remove it from the heat before whisking in the mayonnaise mixture.
How many mussels are needed for this recipe?
The recipe calls for 2 dozen cleaned and debearded mussels.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe that provides a gourmet experience in a short amount of time.
What are the primary flavor profiles of this dish?
The dish features a combination of natural sweetness from the cod and briny notes from the mussels and white wine.