Family Best Time >> Food

Cod blanquette with coarse black pepper


Ingredients:4 people
  • previously desalted cod
    800 g
  • peeled pearl onions
    200 g
  • smoked bacon
    100 g
  • Sliced ​​button mushrooms
    200 g
  • carrot peeled and julienned
    1
  • zucchini peeled and julienned
    1
  • court-bouillon
    20 cl
  • butter
    30g
  • flour
    1 tablespoon
  • Heavy cream
    4 tablespoons
  • egg yolk
    1
  • parsley
    2 sprigs
  • cracked black pepper


Preparation:
  • Preparation time:30 minutes
  • Cooking time:30 minutes


Put the court-bouillon in a saucepan, bring to the boil and add the desalted cod, let poach for 10 minutes, drain and set aside. Keep 40 cl of court-bouillon.

Melt the butter in a casserole. Add the baby onions, the juliennes of vegetables, the bacon bits and the mushrooms to sauté over medium heat until golden brown. Dust with flour, moisten with the reserved court-bouillon and stir well. Salt, lightly add the coarse cracked pepper, simmer for 10 minutes.

Whip the cream and the egg yolk in a bowl, pour this mixture into the pan, stir without letting it boil.

Adjust the seasoning.

Add the cod cut into large cubes to warm up. Pour into a deep serving dish, sprinkle with chopped parsley and serve immediately.

You can serve with toasted croutons.