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One More Thanks To Alain Ducasse – Cod With Herb-Butter, Shiitake and Tomato Concassée

This recipe has been adapted from an Alain Ducasse’s recipe, one of my favorite chefs…I was offered this book called “La Cuisine de Ducasse par Sophie” a few Christmas back and once in a while and dig into it to try its wonderful recipes. They’re not too time-consuming but most of all, the recipes are focusing on flavors and simplicity.


For the fish and side
6 ounces cod fillets or any dense white fish (about 6.34 or 180 g each)
8 tomatoes on the vine, seedless, peeled and roughly cut
10 1/2 ounces (or 300 g) girolles mushrooms or shiitake
1 bunch basil (keep 12 leaves for decoration)
3 tablespoons olive oil
6 garlic cloves, candied
salt and pepper
For the herb-butter
ounces (or 150 g) butter, soft, demi-sel
1 ounce (or 30 g) almonds, chopped
1 ounce (or 30 g) walnuts, chopped
1 garlic clove, crushed
1 teaspoon strong Dijon mustard a l’ancienne
1 thin slice ham (Jabugo or Serrano), cubed
zest of 1/2 lemon
2 tablespoons mixed herbs, chopped (parsley, chives, chervil)
salt and pepper
For the candied garlic batch
30 garlic cloves
1 sprig rosemary
2 sprigs thyme
olive oil


1. For the herb-butter: Mix lemon zest with the butter and all other ingredients.
2. For the tomato concassée and mushrooms: Heat 2 tbs olive oil, add tomatoes and let them cook at medium heat until the water evaporates.
3. Add salt and pepper. In another pan, saute mushrooms in 1 tbs olive oil at high heat for about 2-3 minutes.
4. Add 15 basil leaves, chopped, salt and pepper and mix well.
5. Mix tomatoes and mushrooms and candied garlic. Adjust seasoning and keep warm.
6. For the candied garlic: Cover garlic with olive oil, add herbs and cook slowly for about 1h30 min in a small covered pot.
7. When cooked, pour in a jar with the olive oil and place in the refrigerator for future use.
8. Finishing and presentation: Pre-heat oven at 240C on circular heat mode.
9. Add salt and pepper to the cod fillets.
10. Spread herb-butter on top of the fillets and cook for about 10 minutes.
11. Place tomato-mushroom mixture in the center of plates.
12. Add cod on top.
13. Sprinkle with Fleur de Sel and basil and serve immediately.
Credit: Foodista

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