Breaded Norwegian Cod Tail with Warm Beurre Blanc

Name: Breaded Norwegian Cod Tail with Warm Beurre Blanc
Prep time: 25 min
Cook time: 20 min
Yield: 4
Ingredients: 4 Norwegian cod tail; 2 eggs; 200 g panko breadcrumbs; 50 g plain flour; 2 shallots; 200 ml white wine, dry; 200 ml white wine vinegar; 1 tbsp lemon juice; 200 g butter, unsalted; 5 anchovies; 3 cornichons; 2 tsp capers; 1 tbsp parsley, fresh; 1 tbsp dill, fresh; 1 tbsp chives, fresh

Created by chef Rosie Welch, this dish highlights the often-overlooked cod tail, transforming it into a crisp, golden centrepiece. Paired with a rich beurre blanc and sharp, punchy garnishes, it reflects a fish-to-tail approach while balancing indulgence with freshness.

Cooking time40-50 min

Difficulty levelMedium

Servings

Ingredients

Preparation

Prepare the Cod

Cut and trim cod tail and coat in flour, egg, and breadcrumbs in that order.
Fry at 180°C until golden. Drain and season.

Beurre Blanc

Finely chop the shallots. Reduce wine, vinegar, and shallots.
Add lemon juice. Whisk in butter gradually to emulsify.

Assembly

Finely chop the capers, parsley, dill and chives, and finely dice the cornichons. Stir herbs and garnishes into sauce.
Plate cod tail and spoon sauce around and top with anchovies. Drizzle with herb oil if desired