Cod steacks casseroled with lightly salted butter
- Four fresh cod steaks, 150g for each diner
- 200g Isigny Sainte-Mère lightly salted butter
- One freshly-picked sprig of thyme
- Two finely chopped shallots
- Freshly ground pepper
Place the four cod steaks and the chopped shallots in the bottom of a casserole. Add the sprig of thyme and season with three turns of the pepper mill. Cut the butter into small pieces and dot them over the fish. Put the fish in a moderate oven for about a quarter of an hour, depending on the thickness of the fish steaks.
To check the progress of the fish in the oven, take a knife and push it gently into the thickest part of the fish steak. If the point is hot when you take it out, your fish is cooked.
The butter in which the fish was cooked can be used as a sauce. Small mixed vegetables or boiled new potatoes make an ideal accompaniment to this dish.
This recipe is very simple and allows diners to savour the delicate taste of the fish and its accompaniments. Avoid lemon juice or other strong seasonings which could mask the subtle flavours of the fish which you are cooking. That way you will enjoy the true taste of this dish.