Family Best Time >> Food

Pan-fried fresh cod fillet with thyme flower


Ingredients:4 people
  • Cod (fresh cod)
    750 g
  • butter
    100g
  • olive oil
    10 cl
  • spinach
    600 g
  • garlic
    30g
  • carrot
    150 g
  • cumin seeds
    10 g
  • shallots
    20 g
  • white wine vinegar
    15 cl
  • vermouth (Noilly-Prat)
    30 cl
  • thyme
  • salt, ground pepper
  • fish stock
    20 cl
  • white leek
    1 large


Preparation:


    Difficulty:[usr 2 ]

    Cut the white leek into fine julienne strips, fry, drain, set aside.

    Chop the shallot, in a frying pan with a little butter, put to sweat, when it is blond add the vinegar, the vermouth and the white wine and add 1/2 lemon juice. Salt and pepper. Reduce until almost dry and moisten with the fish stock Let reduce again then set aside.

    Cut the carrots with a mandolin into a tagliatelle, cook in boiling water, adding the cumin (or caraway) then cool with ice, adjust the seasoning if necessary, butter.

    Prepare a garlic butter; sauté the spinach in a little garlic butter, drain

    Salt and pepper the cod fillets on each side, sprinkle thyme on the side opposite the skin by rubbing a sprig between your fingers, heat the olive oil, sear the fish on the skin side for 2 to 3 minutes then turn the fillet before put it in the oven (180°C), cook for 6/7 minutes, let stand.

    In a circle in the center of the plate lay a little spinach (or around) kept warm, harmoniously arrange the carrot tagliatelle around. (or in the center).
    Dress up the fish, cover it with a little sauce whipped with butter over low heat. and surround with a cord.

    Place a little leek scramble on top.

    Pan-fried fresh cod fillet with thyme flower

    The photo is a variant

    Recipe from Chef Hubert