Wash and finely chop the herbs.
Crush 16 croutons with a fork, mix them with the herbs, cold butter, spoonful of chive cream cheese, and mix thoroughly with the fork.
Spread the mixture in a thin layer on a sheet of greaseproof paper, chill for 15 minutes.
Cut 4 equal rectangles of the herb-covered paper.
Season the cod steaks with salt and pepper, place them in an oven-proof dish, cook them under the grill for 3 minutes on one side, then turn them over, place one of the rectangles of paper herb side down on each piece and lightly press until it adheres.
Place back under the grill for 4 to 5 minutes until the crust is thoroughly browned.
Saga Bordeaux Blanc
& cod steak in a herb crust
Information
- Ingredients
-
- 4 thick cod steaks, 200 g each
- 1 packet of rustic croutons toasted in the oven
- 100 g butter
- Salt, pepper, herbs
- 1 soup spoon of chive cream cheese
- Preparation
- 20 min -
- Cooking time
- 8 min
Preparation
Serves 4
>Wine pairing
Saga Bordeaux Blanc
The meltingly soft texture of the fish calls for a lively wine with tangy citrus notes.
A lovely fresh combination with rich, well-rounded flavours.
More information