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HomeOne More Thanks To Alain Ducasse — Cod With Herb-Butter, Shiitake and...

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.

Ingredients

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

Preparation

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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