- 4 x 150 g cod fillets
- 500 g chanterelles
- 4 shallots, finely chopped
- 1 clove of garlic, finely chopped
- 200 ml "vin jaune" (yellow wine)
- 250 ml chicken stock
- 250 ml mussel juice
- 250 g butter
- 5 nice leeks (only the white part should be used)
- fresh herbs (watercress, wild garlic, nasturtium leaves, etc.)
- 60 g of Gruyère AOP Reserve
- Clean the chanterelles and reserve the offcuts.
- Cut a leek white into very fine julienne strips and fry at +/- 140°C in a deep fryer until crispy.
- For the sauce:
- Fry the finely chopped shallot, garlic clove and chanterelle mushrooms in a little butter.
- Add the yellow wine and simmer until the wine has almost completely evaporated.
- Add the chicken stock and the mussel juice.
- Allow to simmer by about half.
- Strain and whisk the juice with butter to obtain a well-bound sauce.
- Brush the remaining 4 leek whites with olive oil and grill them on the barbecue until the outside blackens.
- Cook the chanterelles in a pan with a little butter. Season with salt and pepper.
- Cut the grilled leek whites lengthwise and place the chanterelles on top. Sprinkle with fresh herbs (watercress, wild garlic, nasturtium leaves, etc.).
- 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.
- Continue cooking on a low heat, without burning, basting the fish regularly with butter.
- Flavour with a few drops of lemon juice.
- 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.
- Finish with a generous amount of sauce.
Enjoy your meal!
Recipe: Viki Geunes - Zilte***