HOLIDAY DISH: PAN FRIED COD IN A CHAMPAGNE CAVIAR CREAM SAUCE

4 servings. Sauce recipe adapted from New England Today Food.

INGREDIENTS
For the fish:
4 - 5oz filets of Cod (or firm white fish of choice)
Salt
Tablespoon butter
Teaspoon of oil (like avocado)
For the sauce:
1/2 cup finely chopped shallots (or mix of shallot and onion)
1/2 inch piece of fresh ginger, minced
1/2 cup Champagne (we used Prosecco)
1 cup chicken, shellfish or fish stock
1/2 cup heavy cream
1/2 pound unsalted butter, cut into pieces
3 tablespoons mixed caviar and roe (We used Osetra, Gold Pearl Trout, and Gold Pearl Salmon)
1/2 lemon
More Tsar Nicoulai Caviar, for garnish
Dill springs, chopped chives, chopped parsley, for garnish

METHOD
1. Melt butter in a saucepan over medium heat. Add shallots and ginger and cook until soft and fragrant. Add champagne and reduce by half. Add chicken stock and reduce by half. Add cream and cook until thickened. Stir in butter. Gently add the caviar and roes. Squeeze the juice of the lemon half into the sauce. Set aside.
2. Cook the fish: Lightly salt both sides of the filets. Melt butter in a large frying pan over medium-high heat. Once bubbling, add oil. Add fish filets and cook for 1-2 minutes, until browned. Carefully turn fillets over and continue cooking until opaque and a crispy crust is formed.
3. Spoon some sauce on each plate and carefully place a filet on top (you may want to use your hands if they are very delicate). Garnish with fresh herbs. Top filets with Tsar Nicoulai caviar.