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
To Sum-up...
Ingredients
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
Steps
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!
Inspiration
A recipe in French from the blog Papilles & Pupilles
o-o C'est si bon ! o-o
