PAN-FRIED COD, FRICASSEE OF SPRING
VEGETABLES WITH ARTICHOKE MOUSSELINE
BY CHEF YOUSSEF AKIKI
Serves 4 | Preparation 45 mins Cooking 24 mins
INGREDIENTS |
Cod & Vegetables
- 4 pieces of cod
- 100g small turnips
- in two different colors
- 100g small carrots
- 80g peeled beans
- 80g fine green beans
- 100g artichoke hearts
- cooked and diced
- Salt and pepper
- 30g olive oil
Artichoke Mousseline
- 100g cooked artichoke hearts, diced
- 20g white wine
- Salt and pepper
- 50g fish stock
- 1 shallot
- 20g olive oil
- 10g lemon juice
PREPARATION |
Artichoke Mousseline
1. In a pan, sear the shallots with the olive oil, add the cooked artichoke hearts and the white wine. Bring to a gentle boil and then add the fish stock, salt and pepper.
2. Mix all the ingredients and add the lemon juice.
Cod & Vegetables
1. In a pan, heat half of the olive oil and add the cleaned cod already seasoned with salt and pepper.
2. Then, put the cod in the oven and cook it at 180°C for 5 minutes (depending on the thickness of the fish).
3. In another pan, heat the rest of the olive oil and add the seasoned vegetables.
4. Place the vegetables and the cod on a plate and add the artichoke mousseline on the fish and the vegetables.
