Grilled Cod à la Colbert is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of floured cod steaks cooked in a griddle pan and served on a bed of maitre d'hotel butter and coated in maitre d'hotel sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Grilled Cod à la Colbert.
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This is a classic recipe for a Victorian version of Grilled Cod à la Colbert that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 223.—COD GRILLED A LA COLBERT.
Slices of cod half an inch thick, dipped in oil or dissolved butter, and afterwards well floured over, must be carefully broiled upon a clean gridiron, over a clear fire; and when done on both sides, dished up with maître-d'hôtel butter, No. 127, under the fish, and some maître-d'hôtel sauce, No. 32, poured all round its base; and serve before the butter has melted.
Wash the cod steaks and pat dry then brush with oil or melted butter. Coat in flour then place in a hot griddle pan and cook for about 20 minutes, or until cooked through and nicely marked on both sides (cook the steaks on both sides then flip over and give them a quarter turn so you have a nice hatched pattern on the fish).
Arrange maître d'hôtel butter on a warmed serving plate, sit the cooked cod steaks over these, pour over the maître d'hôtel sauce and bring to table.
