- Dish Flat
- Mediterranean cuisine
- Classic
- No
- Delicate
- For 4
- No
- 20 min
- approx.
- 30 min
- Not specified
- Not specified
ingredients
450 g back of cod without skin
2 large potatoes
150 g rocket
1 star of star anise
1 1 garlic clove
8 dl of milk? Olive oil Lemon juice
30 g coarse salt
1 pinch of fleur de sel
Equipment
1 large dish
food plastic film
1 mandolin
2 plates baking paper
1 brush
1 saucepan lid
1 colander
1 deep and deep bowl diver mixer
1 skimmer
1 wide spatula
1 frying pan
Steps
Step 1
Put the fish on 15 g coarse salt , cover it with 15 g of coarse salt. Cover with film, put 30 minutes in the fridge. Preheat the oven to 170 ° C (3-4).
2nd step
Peel and slice the potatoes into slices of 1 mm thick mandolin . Oil the paper with a brush on the plate. Sow 1 pinch of fine salt.Step 3
Squeeze the chips on it. Oil them with a brush. Salt slightly. Cover with paper, press with the second plate. Bake 25-30 minutes. Dry the chips on paper towels.Step 4
Rinse the fish under cold running water . Dry on a double layer of paper. Heat milk and star anise. As soon as he shudders, immerse the fish, remove from the heat, cover.Step 5
Rape, wash the rocket in the water mixed with ice cubes . Drain. Plunge tails and 4/5 leaves (keep them nice) 5 min in salted boiling water. Take the skimmer, dip 2 minutes in water mixed with ice cubes. Remove the ice cubes, drain. Peel, disintegrate, crush garlic with a knife.Step 6
Put in the garlic bowl, cooked arugula, pinch of salt, ground pepper, 1 tbsp. to s . oil. Wrap bowl and film blender, mix in pesto. Crush the other pod in his skin under the knife. Remove the fish with a spatula, dry on and under 3 layers of absorbent paper.
Step 7
Heat the sauté pan 1 min over medium-high heat with 2 tbsp. of oil and crushed garlic. Remove the garlic, brown the fish 3 min. Go back and cook for 2 minutes. Take out the little bits already cooked. Put all the fish on a platter, cover with film.
Step 8
Mingle arugula, fleur de sel, a little lemon, 1.5 tbsp. of oil . On each plate, put a pencil line with a brush; superimpose on it 2 leaves of arugula, 1 chips, 1 sheet, cod, 1 sheet, 1 chips, repeat 3 floors. Serve separately salad and pesto.
tips
Around the cod. We have extracted and summarized this recipe from the Cabillaud volume , from the Leçon de cuisine collection that Alain Ducasse's cooking school piloted. In the course of 9 detailed recipes each in 27 to 45 stages , the chef Benoît Witz cascades his tips and techniques of pro to make easy and unalterable pickled cod, steam, poached, pan-fried, confit, fingers, with its sauces and presentations ... 9,90 €. The Culinary Editions.
