Cod Flan with Onion Compote
Delight your palate with the elegant sophistication of Cod Flan with Onion Compote—an exquisite combination of delicate seafood and rich caramelized onions that’s perfect for dinner parties or a refined weeknight treat. This savory flan features tender flakes of poached fresh cod folded into a creamy blend of eggs and heavy cream, baked to velvety perfection in a water bath. Topped with a luscious onion compote made with sweet balsamic vinegar and a touch of brown sugar, it offers a harmonious balance of savory and sweet flavors in every bite. Serve this stunning dish as an appetizer or light main course, and watch your guests marvel at its gourmet presentation and comforting layers of flavor. Simple yet sophisticated, this recipe is a must-try for seafood lovers and home chefs alike!
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Recipe Information
Ingredients
- 300 grams Fresh cod fillet
- 200 ml Heavy cream
- 3 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 medium Onions
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Brown sugar
- 100 ml Milk
- 1 teaspoon Butter
Instructions
Preheat your oven to 160°C (320°F). Grease four ramekins with butter and set aside.
Poach the cod in a saucepan with the milk over medium heat until the fish is fully cooked and flakes easily, about 6-8 minutes. Remove the cod, let it cool slightly, and flake into small pieces.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and ground black pepper until smooth.
Fold the flaked cod into the egg and cream mixture gently to combine. Divide the mixture evenly among the prepared ramekins.
Place the ramekins in a deep baking dish. Carefully add hot water to the baking dish, filling it halfway up the sides of the ramekins to create a water bath.
Bake in the preheated oven for 35-40 minutes, or until the flans are set and a toothpick inserted into the center comes out clean.
While the flans are baking, prepare the onion compote. Peel and thinly slice the onions.
Heat olive oil in a medium skillet over low heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 20-25 minutes.
Stir in the balsamic vinegar and brown sugar, cooking for an additional 5 minutes until the mixture is thick and glossy. Remove from heat and set aside.
Once the flans are cooked, remove the ramekins from the water bath and let them cool for 5 minutes. Run a knife around the edges of each ramekin and carefully invert the flans onto serving plates.
Spoon the onion compote over and around the flans. Serve warm and enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 12.2 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
