Cod Parisienne all time favorite Baked Cod dish with crunchy topping on bed of onions and carrots. The air fryer makes it even better because of the ability to circulate very hot moist air all around cod filets as they are baking. Cod Parisienne served with classic Parisienne Sauce also known as allemande sauce. Parisienne sauce is a enriched velouté that is made with a liaison egg yolks and cream.
Cod Parisienne
Choosing the best fish fillets:
Alaskan Cod is favorite fish for this dish, choosing best quality available. The Alaskan frozen cod fillets in most cases is best choice, because processed very short time and frozen. Finding good fresh fish market is challenging, fish sections in grocery stores don’t always have best fresh fish. If there is a fishy smell in that area chances are fish is very old, do not buy any fresh fish. Frozen fish if held at the proper temperatures should be fresher then typical grocery store section.
Thawed Alaskan Cod Filets
Why Cod Parisienne in air fryer:
Air Fryer is perfect way to prepare Cod Parisienne, the air fryer keeps cod moist while air frying. The key reason for being moist is using cooking liquid on bottom of the air fryer drawer. This circulates moist hot air all around cod as it is air frying. By using the cooking liquid to make Parisienne Sauce, capturing flavors from cod as it is air frying.
Cod Parisienne was a very popular baked cod recipe in 1990's. This cod dish was very mild moist bake fish on bed of julienne carrots and onions with crunchy bread crust.
Cod Parisienne was a very popular baked cod recipe in 1990's. This cod dish was very mild moist bake fish on bed of julienne carrots and onions with crunchy bread crust.
Combine together the Panko bread crumbs, parmesan cheese, paprika, lemon zest and butter. Mixing well to incorporate all ingredients, set aside
Cod Parisienne:
Cut cod fillets into 5 to 6 ounce portions. Sprinkle with salt and pepper and lemon juice.
Heat butter in skillet add julienne carrots and onions, sauté until lightly caramelized.
Place the sauté carrots and onions on bottom of air fryer basket.
Place cod portions on top of the carrots and onions in air fryer basket.
Top each of the cod portions with crumb topping:
Pour fish stock and sherry in bottom of the air fry drawer, then place the air fryer basket onto the drawer.
Set the air fryer 400℉ for 18 minutes, place basket/drawer into air fryer.
Check baking process pull out the drawer, check the internal temperature of cod if under 120°F reduce Air Fryer temperature to 325°F continue cooking until it reaches 145°F
Parisienne Sauce:
Meanwhile make roux with melted butter and flour, cooking out for 3 minutes.
Add the warm fish stock or chicken stock to the roux whisking well, until smooth.
Mix together in small bowl heavy cream and egg yolk until combined.
Add hot thicken fish sauce to cream/egg mixture slowly whisking well. To temper the cream egg mixture.
Then add the tempered cream egg mixture liaison to remainder of fish sauce, whisking well. Continue cooking on low heat until thickened, do not bring to a boil.
Next add lemon juice, and salt and white pepper to Parisienne Sauce to taste.
Plate Cod Parisienne:
Remove the basket from Air Fryer base drawer. Carefully go under onions and carrots and lift Cod Parisienne from basket place onto dinner plate.
Place Cod Parisienne with carrots and onions as base onto dinner plate with Cod Parisienne on top of the vegetables. Arrange side of rice or potatoes along side of the Cod Parisienne. Then drizzle Parisienne Sauce over Cod and rice.
