A recipe from Lars Erik UNDERTHUN - Bocuse d'Argent 1991
Catégorie : Fish
Niveau : Medium
Temps de préparation : minutes
For 6 people
1 kg of cod loin fillet with the skin
200 g sea salt
400 g celery root
1 dl cream
Freshly ground white pepper
200 g chorizo
300 g large mushrooms
100 g pine kernels
2 T finely chopped chives
200 g butter
4 T soy sauce
100 g spinach leaves
Place the cod loin fillet on a board, skin underneath, sprinkle with sea salt, and leave like this for 15 min. Rinse the fish. Cut 6 large slices.
Cook the celery in a little water until tender. Empty out the water, and blend with the cream to obtain a smooth puree. Season with salt and freshly ground white pepper.
Fry the butter in a frying pan until it takes on a hazelnut colour. Filter. Add the soy sauce.
Dice the chorizo and mushrooms into small cubes. Brown the pine kernels to produce a hazelnut colour.
Fry the mushrooms in a frying pan in the neutral oil, add the chorizo and leave to cook until the chorizo starts giving off fat. Add the pine kernels and chives.
Cook the cod loin in a frying pan, skin underneath until it is golden and crispy. Finish cooking in the oven at 150°C for around ten minutes until the fish becomes “flaky”.
Arrange the celery puree on the plates, place the fish on top, and finish the mixture with the chorizo.
Blanch the spinach in a little water with salt and butter. Add around the edges of the plate.
Pour a little butter-soy sauce around the fish.