One More Thanks To Alain Ducasse – Cod With Herb-Butter, Shiitake and Tomato Concassée
By: Citronetvanille
Published: Monday, February 1, 2010 - 10:54pm

Ingredients




For the fish and side
6 ounces cod fillets or any dense white fish (about 6.34  or 180 g each)
8 tomatoes on the vine, seedless, peeled and roughly cut
10 1/2 ounces (or 300 g) girolles mushrooms or shiitake
1 bunch basil (keep 12 leaves for decoration)
3 tablespoons olive oil
6 garlic cloves, candied
salt and pepper
For the herb-butter
 ounces (or 150 g) butter, soft, demi-sel
1 ounce (or 30 g) almonds, chopped
1 ounce (or 30 g) walnuts, chopped
1 garlic clove, crushed
1 teaspoon strong Dijon mustard a l’ancienne
1 thin slice ham (Jabugo or Serrano), cubed
zest of 1/2 lemon
2 tablespoons mixed herbs, chopped (parsley, chives, chervil)
salt and pepper
For the candied garlic batch
30 garlic cloves
1 sprig rosemary
2 sprigs thyme
olive oil

Preparation

1 For the herb-butter: Mix lemon zest with the butter and all other ingredients. 2 For the tomato concassée and mushrooms: Heat 2 tbs olive oil, add tomatoes and let them cook at medium heat  until the water evaporates. 3 Add salt and pepper. In another pan, saute mushrooms in 1 tbs olive oil at high heat for about 2-3 minutes. 4 Add 15 basil leaves, chopped, salt and pepper and mix well. 5 Mix tomatoes and mushrooms and candied garlic. Adjust seasoning and keep warm. 6 For the candied garlic: Cover garlic with olive oil, add herbs and cook slowly for about 1h30 min in a small covered pot. 7 When cooked, pour in a jar with the olive oil and place in the refrigerator for future use. 8 Finishing and presentation: Pre-heat oven at 240C on circular heat mode. 9 Add salt and pepper to the cod fillets. 10 Spread herb-butter on top of the fillets and cook for about 10 minutes. 11 Place tomato-mushroom mixture in the center of plates. 12 Add cod on top. 13 Sprinkle with Fleur de Sel and basil and serve immediately.

About


This recipe has been adapted from an Alain Ducasse’s recipe, one of my favorite chefs...I was offered this book called “La Cuisine de Ducasse par Sophie” a few Christmas back and once in a while and dig into it to try its wonderful recipes. They’re not too time-consuming but most of all, the recipes are focusing on flavors and simplicity.