Codfish with sauce mousseline

Codfish with sauce mousseline

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Servings 4 persons

Ingredients
  

  • 800 g cod fillet
  • 100 g of sea salt
  • 10 g Butter for baking
  • 10 g Butter for cooking in the oven
  • 20 ml Olive oil
  • 1 pinch pinch Fleur de sel
  • Puff pastry cookies
  • 200 g puff pastry
  • 1 pcs Egg

Spinach

  • 400 g Spinach Young spinach
  • 30 g Butter
  • 1 piece shallot
  • 0.5 clove Garlic

Mousseline Sauce

  • 3 pieces Egg yolk
  • 2 tbsp water
  • 45 g Butter in cubes
  • 2 tbsp lemon juice
  • 50 ml Cream

Instructions
 

Codfish

  • Preheat the oven to 140 °C. Roll the fish in coarse salt. After 8 minutes, rinse the fish under cold running water. Pat dry with a clean towel. Heat a fireproof pan with the butter and olive oil. Color the fish on the skin side. Season with pepper and a little salt. Turn the fish over, add butter and cook for another 5 minutes in the oven at 140 °C. Bake the fish in the oven with the melted butter. Remove the skin from the fish and season with some fleur de sel.

Puff pastry cookies

  • Roll out the puff pastry on the work surface. Take a dressing ring and cut out 16 moons. Place them on baking paper on a baking tray. Brush them with the egg yolk. Bake them in the oven at 190 °C for about 19 minutes until nicely browned.

Spinach

  • Put a pan on the stove and melt the butter. Finely chop the shallot and garlic. Stew the shallot and garlic glassy. Add the washed and dried spinach. Stir and season with salt and pepper.

Mousseline Sauce

  • Beat the egg yolks with the water over a low heat until smooth. As soon as the egg yolks start to set, take the pan off the heat. Gently stir the cubes of cold butter into the sauce until they are completely melted. Season with salt, pepper and lemon juice. Half whip the cream and add gently to the sauce.
Source: Peter Goossens
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Marmite of runderbouillon

 

Marmite or beef stock

Print Recipe
Course Broths
Cuisine Frans
Servings 5 liters

Ingredients
  

Bouillon

  • 0,4 kg Shank
  • 1 pieces Veal foot
  • 0,8 kg Roast beef
  • 0,4 kg Beef meat
  • 0,8 kg Beef loins
  • 0,8 kg tailpiece
  • 150 g carrots
  • 1,5 kg Beef bones
  • 150 g onions
  • 150 g celeriac
  • 150 g celery
  • 1 head garlic
  • 1 piece Bouquet garni
  • 8 liter water

Op smaak maken

  • 20 pieces peppercorns
  • 6 pieces cloves
  • to the taste sea salt

Instructions
 

  • Cut the meat in cubes of 2 cm.
  • Cut the onion in halfes and brown in a hot pan with the open side under.
  • Rince the vegetables and peel if necessary. Cut into mirepoix.
  • Add all ingredients in a pan and fill with water. Bring slightly to the taste with salt, pepper and cloves and add the bouquet garni. Bring to the boil and defoam if necessary. Let ik cook lightly for 8 - 10 hrs.
  • Pass through a fine sieve. The meat is usable for another application like croquettes.
  • Cool down and keep in the refrigerator or freezer.
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