Cabillaud demi-sel, chou-fleur braisé à l'orange, air de noisette
Recette proposée par Beatriz Gonzalez

plat
Difficulty Medium
Preparation 45 minutes
Cooking 30 minutes

Ingredients

Preparation

4 people
Slightly salted cod | 2 cod loins | Coarse salt | Olive oil | Hazelnut Sauce | 350 g crushed hazelnuts | 1 litre cream | 19 cl milk | Salt and pepper to taste | Cauliflower with Orange and Pearl Onions | 1 piece of cauliflower | 1 litre orange juice | 20 cl soy sauce | 1 lime | 50 g ginger | Salt and pepper to taste | Pearl onions | Olive oil | Whipped hazelnut cream | 150 g crushed hazelnuts | 20 cl cream
    • 1
      For the slightly salted cod:

      salt the cod loins in coarse salt for 6 minutes, rinse and refrigerate.
      At the time of serving, heat a little olive oil in a frying pan, then lightly sear the cod in order to obtain a beautiful golden crust.
      Turn over and finish cooking in the oven at 200°C for 5 minutes.
    • 2
      For the braised cauliflower with orange and pearl onions:

      Cut the cauliflowers length-ways in 2-cm slices.
      Arrange them flat on a deep baking tray or in a gratin dish. Season the slices with the orange juice, the soy sauce, the lime juice and the minced ginger.
      Place in the oven for 20 minutes at 180°C, keeping an eye on how it cooks.
      Collect the cooking juice and reduce it until you achieve a caramel.
      Leave the cauliflowers to cool and cut them into pieces.
      Peel the pearl onions, cook them in salted water, let them cool, then allow to cool, then cut them in half, length ways.
      At the time of serving, lightly sear the cauliflowers and onions in olive oil, then brush on the cooking juice reduction and add pepper.
    • 3
      For the hazelnut emulsion:

      toast the crushed hazelnuts, placing them in the oven at 180°C for 6 minutes.
      Place the milk, cream and toasted hazelnuts in a saucepan, season and bring all to the boil.
      Remove from the heat, then cover the saucepan with clingfilm and allow to infuse overnight.
      Then mix all together.At the time of serving, heat and create an emulsion.
    • 4
      For the whipped hazelnut cream:

      use the same process as for the emulsion.
      Allow the cream to infuse overnight.
      Filter the cream to extract the hazelnuts and mix in a blender until a whipped cream is achieved.
      Pour into a pastry bag and refrigerate.
    • 5
      For the arrangement:

      add the cauliflowers in a semi-circle on the plate, place the cod in the centre with the golden side on the top.
      Make dots with the hazelnut cream using the pastry bag, then place the pearl onions on top.
      Make an emulsion with the hazelnut sauce and place it in a semi-circle around the cod.

    Products :

    Kampot black pepper

    Terre Exotique
    8.6 €8.60
    For 70 g (122,86 € / kg)

    Soy sauce

    Les Deux Pagodes
    2.45 €2.45
    For 12 cl (20,42 € / L)

    Ground ginger

    La Grande Épicerie de Paris
    2.5 €2.50
    For 35 g (71,43 € / kg)

    Île de Ré fleur de sel

    La Grande Épicerie de Paris
    6.5 €6.50
    For 125 g (52,00 € / kg)

    Cuvée Noire organic virgin olive oil

    Domaine de Piebon
    23.5 €23.50
    For 50 cl (47,00 € / L)

    Beruguette extra virgin olive oil in an apothecary bottle

    Château d'Estoublon
    28.8 €28.80
    For 50 cl (57,60 € / L)

    Ginger

    Terre Exotique
    5.15 €5.15
    For 50 g (103,00 € / kg)

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