By 1 April, I could not give you a dish without fish. It's done with this recipe that I propose today. Ingredients for 4 people 600g of cod fillet cut into 4 blocks 3 fennels 1 lime 2 star anise 1 tablespoon pastis extra-virgin olive oil Balsamic vinegar 200g white puff pastry A few chewed leaves Salt Freshly ground pepper to Guérande 5 bays Curcuma Cut fennel roughly 2 1 / 2, wash and drain them to cook with water and star anise for 20 min.
Drain the fennel and go to the mill, fine grid. Get the puree in a saucepan and thicken over low heat for several minutes. The end of cooking add the pastis, salt and pepper. Using a mandoline, cut the very finely julienned 1 / 2 fennel remaining .. Add salt and pepper, add lemon juice and a dash of olive oil.
Marinate for 15 to 20 minutes. Roll out the puff pastry, cut out 4 circles of 10 cm in diameter, sprinkle with sea salt and place on baking sheet on parchment paper. Bake at 180 ° C. After 7 minutes of cooking, flatten the pastry to a second plate and bake for 10 minutes. Drain the julienned fennel and collect the juice.
Prepare the dressing by mixing the juice of fennel, white balsamic vinegar, olive oil Salt and pepper. Cook the cod fillets for 4 to 5 minutes and then return a few seconds to warm the flesh. Book between two plates. In order, place a spoonful of pureed fennel, tart, a scoop of mashed potatoes, fish, a dome of julienned fennel and u bunch of lettuce.
Drizzle with dressing and sprinkle a little turmeric.
Drain the fennel and go to the mill, fine grid. Get the puree in a saucepan and thicken over low heat for several minutes. The end of cooking add the pastis, salt and pepper. Using a mandoline, cut the very finely julienned 1 / 2 fennel remaining .. Add salt and pepper, add lemon juice and a dash of olive oil.
Marinate for 15 to 20 minutes. Roll out the puff pastry, cut out 4 circles of 10 cm in diameter, sprinkle with sea salt and place on baking sheet on parchment paper. Bake at 180 ° C. After 7 minutes of cooking, flatten the pastry to a second plate and bake for 10 minutes. Drain the julienned fennel and collect the juice.
Prepare the dressing by mixing the juice of fennel, white balsamic vinegar, olive oil Salt and pepper. Cook the cod fillets for 4 to 5 minutes and then return a few seconds to warm the flesh. Book between two plates. In order, place a spoonful of pureed fennel, tart, a scoop of mashed potatoes, fish, a dome of julienned fennel and u bunch of lettuce.
Drizzle with dressing and sprinkle a little turmeric.
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