Cod – barbecued leeks – chanterelles – yellow wine – Le Gruyère AOP Reserve

Instructions

1. Clean the chanterelles and reserve the offcuts.
2. Cut a leek white into very fine julienne strips and fry at +/- 140°C in a deep fryer until crispy.
3. For the sauce:
   1. Fry the finely chopped shallot, garlic clove and chanterelle mushrooms in a little butter.
   2. Add the yellow wine and simmer until the wine has almost completely evaporated.
   3. Add the chicken stock and the mussel juice.
   4. Allow to simmer by about half.
   5. Strain and whisk the juice with butter to obtain a well-bound sauce.
4. Brush the remaining 4 leek whites with olive oil and grill them on the barbecue until the outside blackens.
5. Cook the chanterelles in a pan with a little butter. Season with salt and pepper.
6. Cut the grilled leek whites lengthwise and place the chanterelles on top. Sprinkle with fresh herbs (watercress, wild garlic, nasturtium leaves, etc.).
7. Fry the cod in a hot frying pan for about 3 minutes on each side with clarified butter. Let it rest for a few moments and then add the fresh butter.
8. Continue cooking on a low heat, without burning, basting the fish regularly with butter.
9. Flavour with a few drops of lemon juice.
10. Arrange the plates. On the left: the side dish of leeks, chanterelles and fresh herbs. Right: fish, fried leek and grated Le Gruyère AOP Reserve.
11. Finish with a generous amount of sauce.

Enjoy your meal!

Recipe: Viki Geunes - Zilte***