Cod fillet with hazelnut crumble and veal sauce

This cod with its hazelnut crumble and its veal sauce is just a marvel! It’s tasteful and delicate due to the veal sauce with Xérès vinegar and the crispy crumble :-) the recipe seems a bit complicated but it’s not because I decomposed the steps for you! I really recommend it :-)

In two words:

“Along with me all the loyal hearts!”

To Start...

difficulty easy
preparation– 10’
cooking - 10′
serves - 1  


for the cod

  • 1 cod fillet (230gr)
  • 1 teaspoon of olive oil

for the hazelnut crumble

  • 5gr of soft unsalted butter (or 1 teaspoon)
  • 5gr of hazelnut powder (or 1 teaspoon)
  • 5gr of grated pecorino cheese (or 1 teaspoon)
  • 5gr of flour (or 1 teaspoon)

pour la sauce au jus de veau et Xérès

  • 1 teaspoon of olive oil
  • 20ml of Xérès vinegar (or any other red wine vinegar) (or 4 teaspoons in quatity)
  • 5gr of veal stock
  • ½ a small onion (finely chiseled)
  • 125ml of hot water
  • 5gr of unsalted butter
  • 1-2 pinches of fleur de sel or coarse salt
  • 3-4 turn mills of Kampot black pepper

for the roux

  • 5gr of unsalted butter
  • 1 teaspoon of flour


for the hazelnut crumble

  • Preheat the oven at 180°C
  • Stir with a teaspoon in a bowl :
    • the hazelnut powder
    • the pecorino cheese
    • the flour
  • Add the butter and work it with your fingers along with the mix hazelnut powder/pecorino/flour as to form the crumble
  • Put some parchment paper in a plate going into the oven and sprinkle on top the crumble
  • Cook for 10’

for the roux

  • Heat-up a small sauce pan
  • Add the butter and stir constantly with a wooden spoon until it becomes a bit brown
  • Add the flour and stir constantly with the wooden spoon until you cannot smell the flour
  • Remove from heat

for the veal sauce with Xérès vinegar

  • Dilute the veal stock into the hot water
  • Heat-up a small sauce pan
  • Add the onion and stir constantly to evaporate its humidity
  • Add the olive oil and stir constantly until it becomes a bit brown
  • Add the Xérès vinegar and stir constantly until it evaporates a little bit
  • Add the roux and stir constantly
  • Add the diluted veal stock and stir with the whisk until the roux is absorbed by the veal stock
  • You will see a slick sauce forming
  • When the sauce becomes thick enough take it off heat
  • Press the sauce through a sieve to get the juice and leave the onions out
  • Stir in the butter while the sauce is still hot
  • Add salt and pepper and stir one last time

for the cod

  • Heat-up a pan
  • Add the olive oil
  • Add the cod fillet
  • Cook every side for 2’-3’
  • Put the cod in a plate going into the oven and cook for 6’

to bring everything together

    • Place the cod into a plate
    • Pour the sauce on top
    • Sprinkle the hazelnut/pecorino crumble
    • Enjoy!


A recipe in French from the blog Papilles & Pupilles

o-o C'est si bon ! o-o

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