Recipe Video: Cod in a Light Soy Chive Sauce



(written recipe below video)

cod with light chive soy sauce.jpg


  • 1 shallot

  • 4 ounces butter

  • 1/2 cup white wine

  • 1/2 cup fish stock

  • 1/8 – 1/4 cup heavy cream

  • 1 1/2 tablespoons low sodium soy sauce

  • Flour, as needed

  • Frying oil. as needed

  • 3 scallions

  • Olive oil

  • 2-3 servings potatoes, whipped (recipe below)

  • ½ red heirloom tomato

  • ½ yellow heirloom tomato (or any combination you want)

  • 1 palmful chopped chives

  • 2 pieces cod, approximately 6 ounces each

  • lemon wedges


Make the sauce: Sauté shallots in butter. Add white wine. Cook total reduction. Add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter. Add the soy sauce, salt and pepper to taste. Keep warm.


Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. 


Dice tomatoes. Cut chives.


Progression: Coat the cod with olive oil, salt and pepper to taste.  Sprinkle with panko bread crumbs, drizzle with more olive oil. Place in 350 degree oven for about 5-7 minutes or until fish is just cooked through.  Broil until bread crumbs are lightly browned.


Add tomatoes and chives to the sauce. Warm through.


To serve, place some whipped potatoes on the center of the plate. Place fish on the potatoes. Drizzle sauce around.  Serve with lemon wedge if desired. 



Whipped Potatoes 

  • 2 large Yukon gold potatoes 

  • 2 tbsp butter

  • ¼ cup heavy cream

  • ¼ or more as needed cups milk

  • salt 

  • pepper


To salted boiling water, add potatoes.  Cook until fork goes through easily.  Drain. Return to pot over low heat for about 30 seconds to remove moisture.  Add butter, cream, ¼ cup of the milk, salt and pepper.  Whip with wand until smooth.  Add milk as needed.