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Recipe

Cod fillet in pecan crust

Cod fillet in pecan crust

Cod fillet in pecan crust


Ingredients

Serves 4

  • 4 cod fillets (or 4 sea bream fillets)
  • 60 g sliced artichoke hearts
  • 250 g risotto rice
  • 20 g shallots
  • 25 g pecans
  • 15 g grated emmental cheese
  • 20 g butter
  • 25 g breadcrumbs
  • 100 g brown sugar
  • Virgin pecan oil
  • 2 tablespoons special olive oil for cooking
  • 2 tablespoons “Référence” balsamic vinegar
  • Salt, pepper

Method

  • Preheat the oven to 210 C (gas mark 7).
  • For the breadcrumb coating, mix the shelled pecan nuts with the breadcrumbs, emmental, softened butter, salt and pepper.
  • Cut the potatoes into thin slices. Fry in special cooking olive oil until golden.
  • Place the cod (or seabream) in a greased oven dish, season with salt and pepper. Sprinkle the breadcrumbs over the top. Cook for 20 minutes.
  • In a frying pan, place the artichoke heart quarters flat, moisten the tops and season with salt and pepper.
  • Add the sugar, vinegar, shallots and olive oil. Cook on a high heat for 15 minutes. Remove the artichokes and reduce the cooking juices by half. Put half to one side and further reduce the remaining liquid, leaving it to caramelise.
  • Place the artichokes back into the pan to coat them in the juice, then serve them with the fish au gratin and a little risotto. Decorate with a drizzle of virgin pecan oil.

Bon appétit!