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"Clam Chowder": Sautéed Cod with Cod Cakes and Parsley Oil
Book Information
The French Laundry Cookbook
Page: 142
Ingredients
Bay Leaf
Beurre Monté (page 135)
Black Peppercorns
Brunoise (page 155)
Butter
Canola Oil
Celery
Cod Fillet
Dry White Wine
Flour
Garlic
Heavy Cream
Littleneck Clam
Olive Oil
Parsley
Parsley Oil (page 166)
Shallot
Thyme
White Pepper
Yukon Gold Potato
Tags
Fish