Recipe: Buoy One Chef David Girard’s Horseradish-Crusted Codfish

Buoy One's horseradish-encrusted cod
Buoy One’s horseradish-encrusted cod
Courtesy Buoy One

Chef David Girard of Buoy One, with locations in Westhampton and Riverhead, offers a recipe for horseradish-crusted codfish. Don’t spare the horseradish when you prepare it!

Filet Ingredients:

4 oz white bread
2 oz horseradish
1 oz shallots
1 oz Dijon mustard
8 oz codfish filet

Sauce Ingredients:

2 oz white wine
2 oz butter
2 oz lemon juice


1. Mix the filet ingredients and spread over codfish filet.
2. Preheat oven to 425 degrees and cook to taste.
3. Mix sauce ingredients and pour over cooked filet.
4. Enjoy!

~This recipe comes to us courtesy of Buoy One in Riverhead and Westhampton,

More from Our Sister Sites