One More Thanks To Alain Ducasse – Cod With Herb-Butter, Shiitake And Tomato ConcasséE Recipe

Name: One More Thanks To Alain Ducasse – Cod With Herb-Butter, Shiitake And Tomato ConcasséE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 mushrooms or 300 g girolles, or shiitake; 1 bunch basil keep 12 leaves for decoration; 3 tablespoons olive oil; 6 garlic cloves candied; salt; pepper; 150 grams butter soft, demi-sel; 1 ounce almonds or 30 g, chopped; 1 ounce walnuts or 30 g, chopped; 1 garlic clove crushed; 1 teaspoon dijon mustard strong, a l'ancienne; 1 slice ham Jabugo or Serrano, cubed; 1/2 lemon; 2 tablespoons herbs mixed, chopped, parsley, chives, chervil; salt; pepper; 30 garlic cloves; 1 sprig rosemary; 2 sprigs thyme; olive oil

Servings: persons

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 mushrooms or 300 g girolles, or shiitake
1 bunch basil keep 12 leaves for decoration
3 tablespoons olive oil
6 garlic cloves candied
salt
pepper
150 grams butter soft, demi-sel
1 ounce almonds or 30 g, chopped
1 ounce walnuts or 30 g, chopped
1 garlic clove crushed
1 teaspoon dijon mustard strong, a l'ancienne
1 slice ham Jabugo or Serrano, cubed
1/2 lemon
2 tablespoons herbs mixed, chopped, parsley, chives, chervil
salt
pepper
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 concassee 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.

1915

kcal

Calories

Fat

322

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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 mushrooms or 300 g girolles, or shiitake, 1 bunch basil keep 12 leaves for decoration, and more.

Yes, One More Thanks To Alain Ducasse – Cod With Herb-Butter, Shiitake And Tomato ConcasséE falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One More Thanks To Alain Ducasse – Cod With Herb-Butter, Shiitake And Tomato ConcasséE

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