Honey, tonight we’re inviting the Joneses

Dos de cabillaud aux cébettesAfter the stuffed zucchini flowers, here is another recipe by Dominique Ochin, chef of the thalassatheray Serge Blanco in Hendaye. Discover the cebette onion, a sweet white onion, and to impress your neighbours or your friends for a dinner !

Cod fish with cebettes, espelette pepper-flavoured emulsion

4 servings :

4 co dfish fillets, 130 g each
32 cebettes
1 pinch of baking soda
Salt and Espelette pepper
2 dl vegetable cream
Chervil leaves

  1. Put the cod fish on absorbing paper
  2. Peel and wash the cebettes
  3. In a big saucepan, make boil some salty water and cook the cebettes with a pinch of baking soda
  4. After 2 or 3 minutes, put them in icy water to fix chlorophyll and keep them green
  5. Spare a part of the water used to cook the cebettes and reduce it
  6. In a very hot non-stick span in which you have pourred some olive oil, fry the fish quickly with salt and Espelette pepper
  7. Put them in a pie plate.
  8. Cook them 2 or 3 minutes in the oven (180°c).
  9. Cut the cebettes 3 centimetres above the head, cut the remaining stem into slices and blend them with the reduced water.
  10. Cream the emulsion.
  11. Season, put into a plate and decorate with chervil and Espelette pepper.

We would like to know if you try the recipe !

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