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Steamed rosemary scented Cod filet, with spring vegetables and beurre blanc

For the vegetables
Peel and wash the potatoes, carrots, turnips, With a paring knife, cut the vegetables and shape them to obtain a series of very even, bite size, oval shapes,
Wash the zucchinis. With a paring knife, cut the vegetables and shape them to obtain a series of very even, bite size, oval shapes,
Wash and cut the cauliflowers into florets
Wash and cut the green beans
Reserve all the vegetable separately

For the fish
If necessary, cut the cod-filets into 180gr portion, at least 5cm thick. If the filets are not thick enough, pile a few pieces and hold them together with toothpicks. Season each filet generously.

For the butter sauce
In a sauce pot, place a spoon of butter and often the chopped shallots until (2 minutes).
Season with salt and pepper
Pout in the vinegar and the white wine.
Bring to a boil and let the liquid reduce down until only 1 Tbsp is left in the pot
Add the heavy cream and bring to a boil
Whisk in the butter cut into small cubes making sure you emulsify the butter and the cream very well
You must obtain a smooth creamy and shiny
Decide if you prefer the sauce strained (Beurre Blanc) or not (Beurre Nantais)

30 minutes before serving
Fill the multi-cooker to the first mark with water
Set the thermostat to 100°
Place the Gastro container in the multi-cooker with a lid
Wait until the temperature is reached (the red light will shut off)
Season the vegetables
Place the potatoes and carrots in the gastro pan and cover with the lid
Cook for 10 minutes
After 10 minutes, add the green beans, turnips, and cauliflower wiht the potaotes and carrots
Cook for another 10 minutes
Add the zucchinis, cod fish filets and rosemary sprigs in the pan, cover and cook for another 8 minutes
Serve the fish over the vegetables sprinkled with chives and accompanied with the butter sauce in a sauce boat

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INGREDIENTS 

  • 8 thick cod fish filets (180gr each)
  • 16 new potatoes
  • 300g green beans
  • 300gr carrots
  • 300gr cauliflower
  • 300gr zucchinis
  • 300gr turnips
  • 3 rosemary sprigs
  • 1 lemon
  • 2 Tbsp chopped chives
  • Salt pepper

Beurre blanc

  • 5 chopped shallots
  • 1/3L white wine
  • 10cl white vinegar
  • 20cl heavy cream
  • 300g unsalted butter
  • Salt pepper

UTENSILS 

  • 6 bowls
  • 1 slicer
  • 1 pot
  • 1 paring knife
  • toothpicks