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- La recette du jour
The recipe of the week
Cod fillet steak, dill and orange butter sauce, country vegetables and ginger potato purée
Recipe from Stéphane, head chef
La Princesse de Mello - FR (60) (Mello - France)
Serves 4 :
- 1 Cod fillet
- 1 carrot
- 1 courgette
- ¼ celeriac
- ¼ bunch of dill
- half an orange (juice)
- 150ml of white wine
- 1 shallot
- White wine vinegar
- 200g of butter
- 4 large potatoes
- Fresh root ginger
- 50g of butter
- Salt and pepper
- Ground nutmeg
Preparation
Bone the fillet and coat in breadcrumbs, then carve 4 steaks each weighing around 150g.
Put the steaks into the frying pan skin side down, then season on the flesh side and then place on a baking sheet
Peel the potatoes, cut them into thick slices and boil them in a saucepan with water and coarse salt.
After peeling, cut the carrot, celeriac and courgette in a rustic style.
Blanch then cool each vegetable (the vegetables must be blanched separately as their cooking times vary) so that they stay crunchy.
Mix the vegetables, season them to your liking and then put them aside.
Snip a shallot, put it into a saucepan with the vinegar then the white wine. Leave it to reduce by ¾.
Then, add the squeezed orange juice and leave to reduce again
Add the 200g of butter little by little in small pieces into the saucepan on low heat (stir with a whisk). Whisk the butter, then leave in a pan.
Season the butter and add the dill.
Once the potatoes have boiled, dry them for 2-3 minutes in the oven then mash them with a fork whilst mixing in the butter, salt, pepper and the ground nutmeg.
Finish by adding the thinly sliced ginger into the purée.
Presentation
Heat everything to temperature (for the cod, place in the oven and bake for 4-5 minutes)
Place the cod on top of the country vegetables
Serve the puree in small dumplings and try the sauce
Advice fromStéphane
To accompany this dish, I recommend the Reuilly - Domaine Valery Renaudat 2009