Post a Free Blog

Submit A Press Release

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
Action
Animation
ATP Tour (ATP)
Auto Racing
Baseball
Basketball
Boxing
Breaking News
Business
Business
Business Newsletter
Call of Duty (CALLOFDUTY)
Canadian Football League (CFL)
Car
Celebrity
Champions Tour (CHAMP)
Comedy
CONCACAF
Counter Strike Global Offensive (CSGO)
Crime
Dark Comedy
Defense of the Ancients (DOTA)
Documentary and Foreign
Drama
eSports
European Tour (EPGA)
Fashion
FIFA
FIFA Women’s World Cup (WWC)
FIFA World Cup (FIFA)
Fighting
Football
Formula 1 (F1)
Fortnite
Golf
Health
Hockey
Horror
IndyCar Series (INDY)
International Friendly (FRIENDLY)
Kids & Family
League of Legends (LOL)
LPGA
Madden
Major League Baseball (MLB)
Mixed Martial Arts (MMA)
MLS
Movie and Music
Movie Trailers
Music
Mystery
NASCAR Cup Series (NAS)
National Basketball Association (NBA)
National Football League (NFL)
National Hockey League (NHL)
National Women's Soccer (NWSL)
NBA Development League (NBAGL)
NBA2K
NCAA Baseball (NCAABBL)
NCAA Basketball (NCAAB)
NCAA Football (NCAAF)
NCAA Hockey (NCAAH)
Olympic Mens (OLYHKYM)
Other
Other Sports
Overwatch
PGA
Politics
Premier League (PREM)
Romance
Sci-Fi
Science
Soccer
Sports
Sports
Technology
Tennis
Thriller
Truck Series (TRUCK)
True Crime
Ultimate Fighting Championship (UFC)
Uncategorized
US
Valorant
Western
Women’s National Basketball Association (WNBA)
Women’s NCAA Basketball (WNCAAB)
World
World Cup Qualifier (WORLDCUP)
WTA Tour (WTA)
Xfinity (XFT)
XFL
0
HomeOne More Thanks To Alain Ducasse — Cod With Herb-Butter, Shiitake and...

One More Thanks To Alain Ducasse — Cod With Herb-Butter, Shiitake and Tomato Concassée

This recipe has been adapted from an Alain Ducasse’s recipe, one of my favorite chefs…I was offered this book called “La Cuisine de Ducasse par Sophie” a few Christmas back and once in a while and dig into it to try its wonderful recipes. They’re not too time-consuming but most of all, the recipes are focusing on flavors and simplicity.

Ingredients

For the  fish  and side
6 ounces  cod  fillets or any dense white  fish  (about 6.34 or 180 g each)
8  tomatoes  on the vine, seedless, peeled and roughly cut
10 1/2 ounces  (or 300 g) girolles  mushrooms  or  shiitake
1 bunch  basil  (keep 12 leaves for decoration)
3 tablespoons  olive oil
6  garlic cloves,  candied
salt  and  pepper
For the  herb-butter
ounces (or 150 g)  butter,  soft, demi-sel
1 ounce (or 30 g)  almonds,  chopped
1 ounce (or 30 g)  walnuts,  chopped
1  garlic clove,  crushed
1 teaspoon strong  Dijon mustard  a l’ancienne
1 thin slice  ham  (Jabugo or Serrano), cubed
zest of 1/2  lemon
2 tablespoons  mixed herbs,  chopped (parsley,  chives,  chervil)
salt  and  pepper
For the candied  garlic  batch
30  garlic cloves
1  sprig  rosemary
2  sprigs  thyme
olive oil

Preparation

1. For the herb-butter:  Mix  lemon  zest  with the butter and all other ingredients.
2. For the tomato concassée and mushrooms:  Heat  2 tbs olive oil, add tomatoes and let them cook at medium  heat  until the water evaporates.
3. Add  salt  and pepper. In another pan, saute mushrooms in 1 tbs olive oil at high  heat  for about 2-3 minutes.
4. Add 15 basil leaves, chopped,  salt  and pepper and  mix  well.
5. Mix  tomatoes and mushrooms and candied garlic. Adjust  seasoning  and keep  warm.
6. For the candied garlic: Cover garlic with olive oil, add herbs and cook slowly for about 1h30 min in a small covered pot.
7. When cooked, pour in a jar with the olive oil and place in the refrigerator for future use.
8. Finishing  and presentation:  Pre-heat  oven at 240C on circular  heat  mode.
9. Add  salt  and pepper to the cod  fillets.
10. Spread herb-butter on  top  of the  fillets  and cook for about 10 minutes.
11. Place tomato-mushroom mixture in the center of  plates.
12. Add cod on  top.
13. Sprinkle with Fleur de Sel and basil and  serve  immediately.
Credit: Foodista

More Recipes

You may like more