Cod with its tripe, mushrooms, honey and nutmeg
Two hours of cooking for a visually appealing and healthy recipe. A gourmet surf and turf dish with a final touch of nutmeg.
Preparation: 1h Cooking: 1h Recipe for 4 people.
Cod
- 0.8 kg of cod loin, 0.1 liters of sunflower oil
Cut the cod into four portions. Heat the oil. Confit the cod. Set aside.
Cod tripe sauce
- 0.1 kg of cod tripe, 0.3 liters of cream, 0.5 liters of red fish stock, 0.1 liters of white wine, 0.001 kg of fresh tarragon, 0.001 kg of garlic
Soak the cod tripe to remove the salt. Sauté the garlic lightly. Add the cod tripe and cook for a few minutes. Add the tarragon and white wine, and let it reduce. Moisten with the fish stock and cream, and reduce further.
Grind, strain and adjust the salt.
0.3 liters of honey, 0.0001 kg of nutmeg
Gently heat the honey. Add nutmeg to taste.
Chanterelle (Chanterelle)
- 0.1 kg of dehydrated Cantarellus mushrooms.
Hydrate the mushrooms and drain. Sauté lightly.
Mounting
On a large, flat plate, place a spoonful of sauce on the bottom. Top with the cod. Drizzle with nutmeg honey. Finish by garnishing with the sprouts.
